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Awesome Restaurant Recipes 

  

A1 Sauce 

 Almond Joy Bars 

 Applebee's Lemonade 

 Applebee's Low-Fat Blackened Chicken Salad 

 Applebee's Oriental Chicken Salad 

 Arby's Barbecue Sauce 

 Arby's Horsey Sauce 

 Arthur Treacher's Fish Batter 

 Auntie Ann's Pretzels 

 Baby Ruth Bars 

 Bailey's Original Irish Cream 

 BB King's BBQ Ribs 

 Ben & Jerry's Cherry Garcia 

 Ben & Jerry's Giant Chocolate Chip Cookies 

 Ben & Jerry's NY Super Fudge Chunk 

 Benihana Magic Mustard Sauce 

 Benihana's Fried Rice 

 Benihana Ginger Salad Dressing 

 Bennigan's Hot Bacon Dressing 

 Bennigan's Onion Soup 

 Bisquick 

 Black Angus Garlic Cheese Bread 

 Black Eyed Pea's Broccoli-Cheese Soup 

 Boboli Pizza Crust 

 Borden's Sweetened Condensed Milk 

 Boston Market Chicken 

 Boston Market Meatloaf 

 Brown Derby's Original Cobb Salad 

 Buffalo-Style Chicken Wings 

 Cajun Cafe's Bourbon Chicken 

 California Pizza Kitchen Thai Chicken Pizza 

 Carl's Jr. Famous Star 

 Cheese Nips 

 Cheesecake Factory Pumpkin Cheesecake 

 Chi-Chi's Salsa 

 Chi-Chi's Sweet Corn Cake 

 Chi-Chi's Seafood Enchiladas 

 Chick-Fil-A Chicken Sandwich 

 Chili's Nacho Burger 

 Chips Ahoy 

 Cinnabon Rolls 

 Clausen Kosher Dill Pickles 

 Coney Island Dogs 

 Cracker Barrel's Bread Pudding 

 Cracker Barrel's Hashbrown Casserole 

 Cracker Jack 

 Dairy Queen Blizzard 

 El Pollo Loco Chicken 

 El Torito's Black Bean Soup 

 El Torito's Mexican Caesar Salad 

 Entenmann's Fat Free Chocolate Cupcakes 

 Fiddle Faddle 

 Fig Newtons 

 Four Seasons Crab Cakes 

 General Tso's Chicken 

 Girl Scout Mint Cookies 

 Goo Goo Clusters 

 Good Season's Italian Dressing 

 Grape Nuts Cereal 

 Gummi Bears 

 Hamburger Helper 

 Hardee's Buttermilk Biscuits 

 Heath Bar Candy 

 Heinz 57 Sauce 

 Hershey's Chocolate Syrup 

 Hidden Valley Ranch Dressing 

 Honey Baked Ham 

 Hooter's Buffalo Chicken Wings 

 Hostess Cupcakes 

 Hostess Twinkies 

 Houlihan's Baked Potato Soup 

 Howard Johnson's Boston Brown Bread 

 IHOP Pancakes 

 In-N-Out Double-Double Hamburger 

 International House Of Coffee Flavored Coffees 

 Jack-In-The-Box Tacos 

 Kahlua 

 KFC Original Fried Chicken 

 KFC Cole Slaw 

 KFC Gravy 

 KFC Macaroni Salad 

 King's Hawaiian Bread 

 Kraft Macaroni and Cheese 

 Kraft Thousand Island Dressing 

 Krispy Kreme Doughnuts 

 Krystal's Hamburgers 

 Legal Seafood Clam Chowder 

 Lipton's Onion Soup 

 Little Caesar's Crazy Sauce 

 Lowry's Seasoned Salt 

 Luchow's German Potato Salad 

 Lum's Ollieburger 

 Mar's Almond Bar 

 McDonald's Big Mac Sauce 

 McDonald's Filet-O-Fish Sandwich 

 McDonald's Honey Mustard Sauce 

 McDonald's Hot Mustard Sauce 

 McDonald's Quarter Pounder 

 McDonald's Sweet and Sour Sauce 

 Miracle Whip 

 Nutri-Grain Bars 

 Old Bay Seasoning 

 Olive Garden Eggplant Parmigiana 

 Olive Garden Fettucine Alfredo 

 Olive Garden House Dressing 

 Olive Garden Pasta e Fagioli 

 Olive Garden Toscana Soup 

 Orange Julius 

 Oreo Cookies 

 Outback Steakhouse Aussie Fries 

 Outback Steakhouse Bloomin' Onion 

 Outback Steakhouse Coconut Shrimp 

 Outback Steakhouse Honey Wheat Bushman Bread 

 Outback Steakhouse Sydney's Sinful Sundae 

 Panda Express Orange Chicken 

 Papa John's Garlic Sauce 

 Pecan Sandies 

 Pillsbury Crescent Rolls 

 Pizza Hut Creamy Italian Dressing 

 Pizza Hut Original Pan Pizza 

 Pizzaria Uno's Chicago Deep Dish Pizza 

 Planet Hollywood Cap'n Crunch Chicken 

 Ponderosa's Steak Sauce 

 Popeye's Fried Chicken 

 Popeye's Red Beans and Rice 

 Red Lobster Cheese Biscuits 

 Red Lobster Creamy Caesar Dressing 

 Red Lobster Tartar Sauce 

 Reese's Peanut Butter Cups 

 Ruby Tuesday Apple Pie 

 Sara Lee Cheesecake 

 Sara Lee Poundcake 

 Sbarro Baked Ziti 

 Sbarro Tomato Sauce 

 Shake and Bake 

 Sizzler Cheese Toast 

 Snapple Flavored Ice Teas 

 Snickers Candy Bar 

 Soup Nazi's Seafood Bisque 

 Starbuck's Frappuccino 

 Steak & Ale Hawaiian Chicken 

 Stouffer's Macaroni and Cheese 

 Swiss Miss Hot Chocolate 

 T.G.I. Friday's Jack Daniels Grill Glaze 

 T.G.I. Friday's Soy Dressing 

 Taco Bell Crispitos 

 Taco Bell Enchirito 

 Taco Bell Green Sauce 

 Taco Bell Hot Sauce 

 The REAL Neiman Marcus Cookie Recipe 

 Thomas English Muffins 

 Tony Roma's Baby Back Ribs 

 Tony Roma's Onion Rings 

 Twix Bars 

 Waldorf Hotel's Waldorf Salad 

 Wendy's Chili 

 Wendy's Frosty 

 Wheat Thins 

 Wicker's BBQ Sauce 

 Yoo Hoo 

 York Peppermint Patties 

 

 

  

  

 

 

  

  

  

    A1 Sauce 

 

 

  1/2 Cup Orange Juice 

  1/2 Cup Raisins 

  1/4 Cup Soy Sauce 

  1/4 Cup White Vinegar 

  2 Tbsp Dijon mustard 

  1 Tbsp Bottled Grated Orange Peel 

  2 Tbsp Heinz Ketchup 

  2 Tbsp Heinz Chili Sauce 

 

   1. Bring to a boil for 2 minutes stirring.  

   2. Remove from heat. Allow to cool to lukewarm.  

   3. Put mixture in a blender till it is pureed. Pour in bottle.  

   4. Cap tightly and refrigerate to use within 90 days.  

   Almond Joy Bars 

 

 

 Ingredients (26 servings) 

 

   4 c (8 1/2-oz) shredded coconut 

 1/4 c Light corn syrup  

   1 pk (11 1/2-oz) milk chocolate pieces  

 1/4 c Vegetable shortening  

  26 Whole natural almonds (1-oz)  

 

 

 Line two large cookie sheets with waxed paper. Set large wire cooling rack  

 on paper; set aside. 

  

 Place coconut in large bowl; set aside. 

  

 Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute 

 or until syrup boils. Immediately pour over coconut. Work warm syrup into  

 coconut using the back of a wooden spoon until coconut is thoroughly coated.  

 This takes a little time, and yes, there is enough syrup. 

  

 Using 1 level measuring tablespoon of coconut, shape into a ball by  

 squeezing coconut firmly in palm of one hand, then rolling between both  

 palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2  

 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so  

 there are no loose ends of coconut sticking up. 

  

 Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart 

 microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can  

 be stirred smooth and is glossy; stirring once or twice.  

 

 Working quickly, spoon 1 level measuring tablespoon of the chocolate  

 over each coconut ball, making sure chocolate coats and letting excess  

 chocolate drip down onto waxed paper. While chocolate coating is still soft,  

 lightly press whole almond on top of each. Let stand to set or place  

 in refrigerator. Store in a single layer in airtight container.  

 Keeps best if refrigerated. Makes 26.   

 

 

 

 

 

 

   Applebee's Lemonade 

 

 

                            1 Quart water 

                            1 Cup sugar 

                            1 Cup FRESH lemon juice 

             Sparkling Water (not tonic water, like Perrier) 

 

           Mix first three togther. Fill a tall glass 2/3 to  

           3/4 with Lemon mixture then fill with sparkling water. 

 

 

         An intresting variation is to puree some fruit  

         (raspberries, strawberries, etc) with a little 

         superfine or powdered sugar and put that in the 

         glass before adding the the lemonade and water.   Applebee's Low-Fat 

Blackened Chicken Salad 

 

 

 Dressing: 

  1/4 cup fat free mayonnaise 

  1/4 cup Grey Poupon Dijon mustard 

  1/4 cup honey 

  1 tablespoon prepared mustard 

  1 tablespoon white vinegar 

  1/8 teaspoon paprika 

 

 Chicken Marinade: 

  1 cup water 

  3 tablespoons lime juice 

  2 tablespoons soy sauce 

  1/2 tablespoon Worcestershire 

 

 Cajun Spice Blend: 

  1/2 tablespoon salt 

  1 teaspoon sugar 

  1 teaspoon paprika 

  1 teaspoon onion powder 

  1 teaspoon black pepper 

  1/2 teaspoon garlic powder 

  1/2 teaspoon cayenne pepper 

  1/2 teaspoon white pepper 

 

  2 boneless, skinless chicken breast halves 

  2 tablespoons light butter 

 

 Salad: 

  8 cups chopped iceberg lettuce 

  1/2 cup shredded red cabbage 

  1/2 cup shredded carrot 

  1/2 cup fat free shredded mozzarella cheese 

  1/2 cup fat free shredded cheddar cheese 

  1 large tomato, diced 

  1 hardboiled egg white, diced 

 

 1. Make dressing by combining ingredients in a small bowl. Mix well by hand. 

    Store in a covered container in the refrigerator until salad is ready. 

 

 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl,  

    and stir. Add the chicken breasts to the marinade, cover bowl and keep in  

    refrigerator for several hours. Overnight is even better. 

 

 3. When chicken is marinated, preheat a frying pan or skillet (an iron  

    skillet, if you’ve got it) over medium/high heat. Also, preheat your  

    barbecue grill to medium/high heat. 

 

 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a  

    teaspoon of the spice blend over one side of each of the chicken breasts.  

    Cover the entire surface of the chicken with spice.  

 

 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3  

    minutes on the side with the spices. While first side cooks, sprinkle  

    another teaspoon of spice over the top of each chicken breast, coating  

    that side as you did the other. Flip the chicken over, and sear for  

    another 2-3 minutes. The surface of the chicken will be coated with a 

    charred, black layer of flavor. This is exactly what you are shooting for. 

 

 6. Finish the chicken off on your barbecue grill. Grill each breast on  

    both sides for 2-3 minutes, or until they are done. 

 

 7. While chicken is cooking prepare the salads by splitting the lettuce into  

    two large bowls. Toss in the red cabbage and carrots. Mix the cheeses  

    together, then top the salad with the cheeses and hardboiled egg.  

    Sprinkle the diced tomato on each salad. 

 

 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices.  

    Spread the chicken over the top of the salad and serve immediately with  

    dressing on the side. 

 

    Serves 2 as an entree.   Applebee's Oriental Chicken Salad 

  

 

 Oriental Dressing: 

      3 tablespoons honey 

      1 1/2 tablespoons rice winevinegar 

      1/4 cup mayonnaise 

      1 teaspoon Grey Poupon Dijon mustard 

      1/8 teaspoon sesame oil  

 

  Salad: 

      1 egg 

      1/2 cup milk 

      1/2 cup flour 

      1/2 cup corn flake crumbs 

      1 teaspoon salt 

      1/4 teaspoon pepper 

      1 boneless, skinless chicken breast half 

      2-4 cups vegetable oil (for frying) 

      3 cups chopped romaine lettuce 

      1 cup red cabbage 

      1 cup Napa cabbage 

      1/2 carrot, julienned or shredded 

      1 green onion, chopped 

      1 tablespoon sliced almonds 

      1/3 cup chow mein noodles  

 

   1. Preheat oil in deep fryer or deep pan over medium heat. You want the 

      temperature of the oil to be around 350 degrees. 

 

   2. Blend together all ingredients for dressing in a small bowl with an  

      electric mixer. Put dressing in refrigerator to chill while you prepare 

      the salad 

 

   3. In a small, shallow bowl beat egg, add milk, and mix well. 

 

   4. In another bowl, combine flour with corn flake crumbs, salt and pepper. 

 

   5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken  

      first into egg mixture then into the flour mixture, coating each piece 

      completely. 

 

   6. Fry each chicken finger for 5 minutes or until coating has darkened to 

      brown. 

 

   7. Prepare salad by tossing the chopped romaine with the chopped red 

      cabbage, Napa cabbage, and carrots. 

 

   8. Sprinkle sliced green onion on top of the lettuce. 

 

   9. Sprinkle almonds over the salad, then the chow mein noodles. 

 

  10. Cut the chicken into small bite-size chunks. Place the chicken onto the 

      salad forming a pile in the middle. Serve with salad dressing on the  

      side. Makes 1 dinner-size salad.   Arby's Barbecue Sauce 

 

 

    1 cup ketchup 

    2 teaspoons water 

  1/4 teaspoon garlic powder 

  1/4 teaspoon onion powder 

  1/4 teaspoon pepper 

  1/4 teaspoon salt 

  1/2 teaspoon Tabasco pepper sauce  

 

  1. Combine all the ingredients in a small saucepan and cook over medium  

     heat, stirring constantly, until the sauce begins to boil,  

     5 to 10 minutes. 

 

  2. Remove the sauce from the heat. Cover and allow to cool. 

 

  3. Pour into a covered container for storage in your refrigerator.  

     Keeps for a month or two. 

 

     Makes 1 cup.   Arby's Horsey Sauce 

 

 

   1 cup mayonnaise 

   3 tbsp. Bottled horseradish cream 

   1 tbsp. Sugar 

 

   Mix all ingredients and chill    Arthur Treacher's Fish Batter 

 

 

   3      Pounds        Fish Fillets 

   2      Cups          All-purpose flour 

   3      Cups          Pancake mix 

   3      Cups          Club soda 

   1      Tablespoon    Onion powder 

   1      Tablespoon    Seasoned salt 

 

   Dip moistened fish pieces evenly but lightly in the flour. 

 

   Dust off any excess flour and allow pieces to air dry on waxed paper,  

   about 5 minutes. Whip the pancake mix with the club soda to the  

   consistency of buttermilk- pourable, but not too thin and not too thick.  

   Beat in the onion powder and seasoned salt. 

 

   Dip floured fillets into batter and drop into 425 oil in heavy saucepan  

   using meat thermometer. Brown about 4 minutes per side.  

 

   Arrange on cookie sheet in 325 oven until all pieces have been fried. 

 

   Auntie Ann's Pretzels 

 

 

  1 1/2 cup warm water 

  1 1/8 tsp. active yeast (1 1/2 pkg) 

  2 Tbs. brown sugar 

  1 1/8 tsp. salt 

  1 cup bread flour 

  3 cups regular flour 

 

  2 cups warm water 

  2 Tbs. baking soda 

 

  To taste coarse salt 

  2-4 Tbs. butter (melted) 

 

  Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add  

  sugar, salt, and stir to dissolve; add flour and knead dough until smooth  

  and elastic. Let rise at least 1/2 hour.  

 

  While dough is rising, prepare a baking soda water bath with 2 cups warm  

  water and 2 Tbs. baking soda. Be certain to stir often. 

 

  After dough has risen, pinch off bits of dough and roll into a long rope 

  (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution  

  and place on greased baking sheet. Allow pretzel to rise again. Bake in a  

  450 degree oven for about 10 minutes or until golden. Brush with melted  

  butter and enjoy! 

 

  Toppings: 

 

  After you brush with butter try sprinkling with coarse salt. 

  Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter 

  in a shallow bowl( big enough to fit the entire pretzel) and in another  

  bowl, make a mixture of cinnamon and sugar. dip the pretzel into the  

  butter, coating both sides generously. then dip again into the cinnamon  

  mixture.  

   Baby Ruth Bars 

 

 

 1 1/3 cups margarine 

 

  2 cups brown sugar 

 

  1/3 cup white corn syrup 

 

  8 cups oatmeal 

 

  2 tsp. vanilla 

 

  1/2 cup peanut butter 

 

    Melt margarine. Add brown sugar, syrup, peanut butter, 

    oatmeal and vanilla. Put in 9x13 cake pan. 

    Bake 350 for about 15 minutes. 

 

     Topping: 

 

     6 oz. package. chocolate chips 

 

     1/2 6 oz. package butterscotch chips 

 

     2/3 cup peanut butter 

 

     1 cup chopped nuts/peanuts 

 

     Melt together and spread on top.   Bailey's Original Irish Cream 

 

    

   1      cup           light cream 

   1      can           Eagle sweetened condensed milk (14 oz.) 

   1 2/3  cups          Irish whiskey 

   1      teaspoon      instant coffee 

   2      tablespoons   Hershey's chocolate syrup 

   1      teaspoon      vanilla extract 

   1      teaspoon      almond extract 

 

   1.  Combine all the ingredients in a blender set on high speed for 30 

       seconds.  

   2.  Bottle in a tightly sealed container and refrigerate.  The 

       liqueur  will keep for at least 2 months if kept cool.  Be sure to  

       shake the bottle  well before serving. 

 

   Makes 4 cups. 

 

   BB King's BBQ Ribs 

 

 

   2 Pounds Pork Loin Ribs 

   Dry Spice Rub (recipe follows)  

   4 cups canned tomato sauce  

   1/2 cup diced tomato  

   1/4 cup firmly packed brown sugar  

   1/4 tablespoon Worcestershire sauce  

   2 tablespoons dried onion  

   1/4 cup soy sauce  

   1/4 cup water  

 

   Coleslaw and grilled corn on the cob as 

   accompaniments  

 

   Rub ribs well with some of the Dry Spice Rub and refrigerate, 

   covered, for 4 to 6 hours.  

 

   In a saucepan combine tomato sauce, tomato, sugar, 

   Worcestershire sauce, onion, soy sauce, water, and 1/2 cup 

   Dry Spice Rub and cook over very low heat for 3 hours.  

 

   Preheat a grill or smoker over low heat until hot. Add ribs and 

   cook, covered, for 3 to 5 hours. Brush with sauce during last 

   minutes of cooking. Serve with remaining sauce, coleslaw, and 

   corn.  

 

                                                              

                                                

 

              (Dry Spice Rub)  

 

       1 cup chili powder  

       1 tablespoon garlic granules  

       1 teaspoon onion powder  

       1/2 teaspoon cumin  

       1 1/2 teaspoons salt  

       2 tablespoons seasoned salt  

 

   In a jar combine all ingredients well and store in a dry place, 

   covered, until ready to use.    Ben & Jerry's Cherry Garcia 

 

 

          1/4 cup shaved semi-sweet chocolate bars 

          1/4 cup fresh Bing cherries, halved and pitted (you may 

                  use canned cherries, but be sure to drain the syrup) 

          2 large eggs 

          3/4 cup sugar 

          2 cups heavy or whipping cream 

          1 cup milk                                                

 

      1. Place the shaved chocolate flakes and the cherries in 

      separate bowls. Cover and refrigerate. 

 

      2. Whisk the eggs in a mixing bowl until light and fluffy, 1 

      to 2 minutes. Whisk in the sugar, a little at a time, then 

      continue whisking until completely blended, about 1 minute 

      more. Pour in the cream and milk and whisk to blend. 

 

      3. Transfer the mixture to an ice cream maker and freeze 

      following the manufacturer’s instructions. 

 

      4. After the ice cream stiffens (about 2 minutes before it is 

      done), add the chocolate and the cherries, then continue 

      freezing until the ice cream is ready. 

 

 

 

 

   Ben & Jerry's Giant Chocolate Chip Cookies 

 

     

    1/2 cup   Butter, room temperature  

    1/4 cup   Granulated sugar 

    1/3 cup   Brown sugar 

      1       Large egg 

    1/2 teas  Vanilla extract 

    1 cup (+ 2 teas) All Purpose Flour 

    1/2 teas  Salt 

    1/2 teas  Baking Soda 

      1 cup   Semisweet Chocolate Chips 

    1/2 cup   Coarsely Chopped Walnuts 

  

 

  1.  Preheat the oven to 350F. 

 

  2.  Beat the butter and both sugars in a large mixing bowl until light 

  and fluffy.  Add the egg and vanilla extract and mix well. 

 

  3.  Mix the flour, salt, and baking soda in another bowl.  Add the dry 

  ingredients to the batter and mix until well blended.  Stir in the 

  chocolate chips and walnuts. 

 

  4.  Drop the dough by small scoops 2 to 3 inches apart on an ungreased 

  cookie sheet.  Flatten each scoop with the back of a spoon to about 3 

  inches in diameter. 

 

  5.  Bake until the centers are still slightly soft to the touch, 11 to 

  14 minutes.  Let cool on the cookie sheet for 5 minutes, then transfer 

  to racks to cool completely. 

 

  Makes 12 to 15 cookies.   Ben & Jerry's NY Super Fudge Chunk 

 

 

    1/4 cup  White chocolate; chop coarse  

    1/4 cup  Semisweet chocoate; chop  

    1/4 cup  Pecan halves; chopped  

    1/4 cup  Walnuts; chop coarse  

    1/4 cup  Chocolate covered almonds; cut in half  

    4 oz     Unsweetened chocolate  

    1 cup    Milk  

     2       Large Eggs  

    1 cup    Sugar  

    1 cup    Heavy or whipping cream  

    1 teas   Vanilla extract  

    1/2 teas Salt  

 

 

  Combine the coarsely chopped chocolate, pecans, walnuts and chocolate  

  covered almonds in a bowl, cover and refrigerate. Melt the unsweetened  

  chocolate in the top of a double boiler over hot, not boiling water.  

  Whisk in the milk, a little at a time, and heat, stirring constantly,  

  until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing 

  bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a 

  time, then continue whisking until completely blended, about 1 minute more.  

  Add the cream, vanilla and salt and whisk to blend. Pour the chocolate  

  mixture into the cream mixture and blend. Cover and refrigerate until cold,  

  about 1-3 hours, depending on your refrigerator. Transfer the cream mixture  

  to an ice cream maker and freeze following the manufacturer's instructions.  

  After the ice cream stiffens (about 2 minutes before it is done), add the  

  chocolate and nuts, then continue freezing until the ice cream is ready. 

  

  Makes one Quart.  

 

 

 

 

 

 

   Benihana's Fried Rice 

 

 

      1 c  Uncooked rice 

      5 T  Butter 

      1 c  Chopped onion 

      1 c  Chopped carrots 

    2/3 c  Chopped scallions 

      3 T  Sesame seeds 

      5    Eggs 

      5 T  Soy sauce 

           Salt 

           Pepper 

 

  Cook rice according to package directions. In a large skillet melt butter. 

  Add onions, carrots and scallions. Saute until carrots are translucent. 

  Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. 

  Bake until golden brown (10 to 15 minutes), shaking pan occasionally for 

  even color. Lightly grease another skillet. Beat eggs. Pour into hot 

  skillet. Cook as you would scrambled eggs. Combine rice, vegetables, 

  sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste. 

 

   Benihana Ginger Salad Dressing 

 

 

    1/2 cup minced onion 

    1/2 cup peanut oil 

    1/3 cup rice vinegar 

    2 tablespoons water 

    2 tablespoons minced fresh ginger 

    2 tablespoons minced celery 

    2 tablespoons ketchup 

    4 teaspoons soy sauce 

    2 teaspoons sugar 

    2 teaspoons lemon juice 

  1/2 teaspoon minced garlic 

  1/2 teaspoon salt 

  1/4 teaspoon black pepper 

 

  1. Combine all ingredients in a blender. Blend on high speed for about  

     30 seconds or until all of the ginger is well-pureed. 

 

     Makes 1 3/4 cups.    Benihana Magic Mustard Sauce 

 

   

   3 tb  Powdered mustard 

   2 tb  Hot water 

 1/2  c  Soy sauce or tamari sauce 

   2 t.  Sesame seeds, toasted 

   1     Garlic clove 

 

  In a small bowl, blend mustard and water into a paste. 

 

  Pour paste into blender container; add remaining ingredients and process 

  about 1 minute or until smooth. 

 

  Makes 6 servings, about 2 Tb. each.   Bennigan's Hot Bacon Dressing 

 

 

         2 ounces Bacon grease  

       1/4 pound Red onion, dice fine  

         2 cups Water  

       1/2 cup Honey  

       1/2 cup Red wine vinegar  

         2 tablespoons Dijon mustard  

     1 1/2 tablespoons Cornstarch  

         1 tablespoon Tabasco (optional)  

 

     Place the bacon grease in a saucepan over medium-high heat. 

     Add the onions and saute until the onions start to blacken. While 

     the onions are carmelizing, in a mixing bowl place the water, 

     honey, pepper sauce, and red wine vinegar. Using a wire whisk, 

     mix the ingredients well. 

 

     Add the cornstarch and whisk well. After the onions have 

     carmelized, add the Dijon mustard to the onions and stir together 

     with a rubber spatula. Add the water, vinegar, pepper sauce 

     honey and cornstarch to the mustard and onions and mix. 

     Continue stirring until mix thickens and comes to a boil. Remove 

     from heat and store in refigerator until needed. To reheat use a 

     double boiler.    Bennigan's Onion Soup 

 

    

     1/2  pound         Firm white onions -- sliced 

     1/4  cup           Butter 

     2    tablespoons   Corn oil 

     3    tablespoons   Flour 

     1    quart         Chicken broth 

     1    quart         Beef broth 

     8    slices        French bread 

                        Swiss cheese -- shredded 

                        Parmesan -- grated 

 

  Saute onions in butter and oil until onions are transparent, but not 

  well  browned. When tender, turn heat to lowest point and sprinkle with 

  flour,  stirring vigorously. Pour into Dutch oven and stir in broths. 

  Heat thoroughly and divide among 8 oven-proof bowls.  Mix equal parts of  

  cheese to  smooth paste and spread over bread. Float a slice of 

  bread atop each serving. Place all bowls on oven rack 4" from broiler heat  

  and broil until cheese  melts. Serve at once. Leftover soup freezes  

  well up to 6 months.   Bisquick 

 

 

       8 Cups        Flour 

   1 1/4 Cups        Nonfat Dry Milk Powder 

     1/4 Cup         Baking Powder 

       1 Tablespoon  Salt 

       2 Cups        Shortening 

 

 Combine flour, milk, baking  powder, and salt in a very large bowl. 

 Cut in shortening until it resembles coarse cornmeal. Store in  tightly 

 closed covered container in a cool place.  Makes about 10 cups. 

   Black Angus Garlic Cheese Bread 

 

 

     1 loaf    french bread 

     1/2 cup   butter 

     1 cup     shredded jack cheese 

     1 cup     shredded asiago cheese 

     1 cup     mayonnaise 

     1 bunch   green onions, chopped 

     2 cloves  garlic, pureed 

 

  Split french bread loaf into halves horizontally. Mix butter, cheeses, 

  mayonnaise, green onions and garlic in a bowl, blending well. Spread the  

  cut side of bread with spread. Bake at 350 degrees for 7 minutes, then 

  place under broiler about 3 minutes longer. Cut into slices and serve.   Black 

Eyed Pea's Broccoli-Cheese Soup 

 

  

   1 1/2  Pounds        broccoli -- fresh 

   2      Cups          water 

     3/4  Teaspoon      salt 

     1/2  Cup           Cornstarch 

                        Mix With 1 Cup Cold Water 

   1      Pint          half and half 

   1      Pound         Velveeta 

     1/2  Teaspoon      pepper 

 

 

    Steam or boil broccoli until tender.  

 

    Place half-and-half and 2 cups water in top of double boiler.   

    Add cheese, salt and pepper.  Heat until cheese is melted.  

    Add broccoli.  Mix cornstarch and water in small bowl.   

    Stir into cheese mixture in double boiler and heat over 

    simmering water until soup thickens.   Boboli Pizza Crust 

 

 

          1 pk        Dry Yeast  

          1/4 cup     Water  

          2 1/4 cups  Warm water  

          6 tb        Olive oil,+ extra for pans  

          6 cups      Flour  

          1 ts        Salt   

 

    

  Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes. 

  Add the rest of the ingedients and mix well. Turn out onto board and knead 

  for ten minutes. Place back in bowl covered with a damp towel and let rise  

  30 to 40 minutes.  

 

  Divide dough into 3 parts and place in 3 olive-oiled pie pans. 

 

  Dimple dough with fingers. Place on top the following mixture:  

  Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary  

  and thyme. If herbs are dried, soak them in water for 10 minutes and then  

  pat dry on paper towels.  

 

  Let rise 50 to 60 minutes.  

 

  Bake at 350 degrees F for 25 minutes. 

 

  May dip in olive oil. 

 

 

 

 

 

 

   Borden's Sweetened Condensed Milk   

 

 

          3/4 C. sugar 

          1/2 C. water 

            1 C. plus 2 T. powdered milk 

     

    Combine all ingredients. Heat to boiling. 

    Cook until thick, this will take 15 to 20 

    minutes. This equals one can.   Boston Market Chicken 

 

 

         1/4 cup   canola oil 

         1 Tbl.    honey 

         1 Tbl.    lime juice 

       1/4 tsp.    paprika 

       4 chicken breast halves, washed and patted dry 

 

 

  Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,  

  lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking 

  dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 

  35-40 minutes, basting every 8-10 minutes, until well browned and juices 

  run clear when you cut into the thickest part of the chicken. Remove from  

  oven. Cover with foil for 15 minutes.  

  This softens the chicken and keeps it hot until served. Serves four.    Boston 

Market Meatloaf 

 

  

     1 cup tomato sauce    

     1 1/2 tablespoons Kraft original barbecue sauce 

     1 tablespoon granulated sugar 

     1 1/2 pounds ground sirloin (10% fat) 

     6 tablespoons all-purpose flour 

   3/4 teaspoon salt 

   1/2 teaspoon onion powder 

   1/4 teaspoon ground black pepper 

   dash garlic powder 

 

  1. Preheat oven to 400 degrees. 

 

  2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan  

     over medium heat. Heat the mixture until it begins to bubble, stirring  

     often, then remove it from the heat. 

 

  3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the  

     meat. Use a large wooden spoon or your hands to work the sauce into the  

     meat until it is very well combined. 

 

  4. Combine the remaining ingredients with the ground sirloin-- flour, salt, 

     onion powder and ground pepper. Use the wooden spoon or your hands to  

     work the spices and flour into the meat. 

 

  5. Load the meat into a loaf pan (preferably a meatloaf pan with two  

     sections which allows the fat to drain, but if you don't have one of  

     those a regular loaf pan will work). Wrap foil over the pan and 

     place it into the oven for 30 minutes. 

 

  6. After 30 minutes, take the meatloaf from the oven, remove the foil and, 

     if you aren't using a meatloaf pan, drain the fat. 

 

  7. Using a knife, slice the meatloaf all the way through into 8 slices  

     while it is still in the pan. This will help to cook the center of the  

     meatloaf. Pour the remaining 2 tablespoons of sauce over the top of 

     the meatloaf, in a stream down the center. Don't spread the sauce. 

 

  8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or  

     until it is done. Remove and allow it to cool for a few minutes before  

     serving. 

 

     Serves 4.    Brown Derby's Original Cobb Salad 

 

 

      1/2 head of lettuce 

      1/2 bunch watercress 

        1 small bunch chicory 

      1/2 head romaine 

        2 medium tomatoes, peeled 

        2 breasts of boiled roasting chicken 

        6 strips crisp bacon 

        1 avocado 

        3 hard-cooked eggs 

        2 tablespoons chopped chives 

      1/2 cup crumbled imported Roquefort cheese 

        1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below)  

 

  Cut finely lettuce, watercress, chicory and romaine and arrange in salad  

  bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over  

  top of chopped greens. Dice breasts of chicken and arrange over top of  

  chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado  

  in small pieces and arrange around the edge of the salad. Decorate the  

  salad by sprinkling over the top the chopped eggs, chopped chives, and  

  grated cheese. Just before serving mix the salad thoroughly 

  with French Dressing.  

 

  Yield: Serves 4 to 6  

 

      Brown Derby Old-Fashioned French Dressing  

 

        1 cup water 

        1 cup red wine vinegar 

        1 teaspoon sugar 

        Juice of 1/2 lemon 

    2 1/2 teaspoons salt 

        1 teaspoon ground black pepper 

        1 teaspoon Worcestershire sauce 

        1 teaspoon English mustard 

        1 clove garlic, chopped 

        1 cup olive oil 

        3 cups salad (vegetable) oil  

 

  Blend together all ingredients except oils. Then add olive and salad oils  

  and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.  

  This dressing keeps well in the refrigerator. Can be made and stored in  

  a 2-quart Mason jar.    Buffalo-Style Chicken Wings 

 

 

 2 lbs. chicken wings 

     (disjointed - discard the tips) 

 1/4 Lb.  Margarine (do not use butter!) 

 8 Oz. "Frank's" Hot Sauce (also labeled as 

 Durkee Hot Sauce. NO SUBSTITUTIONS!!!) 

 Oil for frying 

 

 1. Melt margarine in sauce pan until barely liquid. 

     Add hot sauce, mix, and put aside. 

 

 2. Deep fry wings until brown and crispy. Remove 

     and drain on paper towels. 

 

 3. Put wings in a large bowl that has a cover. Pour 

     sauce over all, cover, and shake to coat the wings. 

 

    Serve with celery sticks and Kraft Roka Blue Cheese 

   Dressing.   Cajun Cafe's Bourbon Chicken 

 

    

       1 Pound Chicken leg or thigh meat 

         Cut in bite size chunks  

       4 oz Soy sauce  

     1/2 cup Brown sugar  

     1/2 tsp. Garlic powder  

       1 tsp. Powdered ginger  

       2 tbs. Dried minced onion  

     1/2 cup Jim Beam Bourbon Whiskey  

       2 tbs. White wine  

 

   Mix all the marinade ingredients and pour over chicken pieces in a bowl. 

   Cover and refrigerate (stirring often) for several hours (best overnight). 

   Bake chicken at 350 for one hour in a single layer, basting every  

   10 minutes. Remove chicken. Scrape pan juices with all the brown bits into 

   a frying pan. 

   Heat, and add 2 Tbs. white wine. Stir and add chicken. 

   Cook for 1 minute and serve.    California Pizza Kitchen Thai Chicken Pizza 

 

 

           Makes 2  9-inch pizzas 

 

     Spicy peanut sauce: 

               1/2 Cup peanut butter 

               1/2 Cup hoisin sauce 

               1 Tbsp. honey 

               2 tsp. red wine vinegar 

               2 tsp.  minced ginger 

               2 Tbsp. sesame oil 

               2 tsp. soy sauce 

               1 tsp. Vietnamese chili sauce (or dried chili flakes) 

               1 Tbsp. oyster sauce 

               2 Tbsp. water 

 

     Thai chicken pieces: 

              1 Tbsp. olive oil 

              10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes 

 

     For the pizza: 

               Make pizza dough using your own recipe. 

                

               2 Cups shredded mozzarella cheese 

               4 scallions, slivered diagonally 

               1/2 Cup white bean sprouts 

               1/4 Cup shredded carrots  

               1/4 Cup chopped, roasted peanuts 

               2 Tbsp. chopped fresh cilantro 

 

   To make spicy sauce: 

     Combine sauce ingredients in a small pan over med. heat. Bring the sauce 

     to a boil; boil gently for one minute. Divide into 2 portions for use on 

     chicken and pizza; Set aside. 

 

   To make Thai chicken: 

     Cook the chicken in olive oil over med-high heat, stirring, until just 

     cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until 

     chilled through. Once chilled, coat the chicken with 1/4c sauce. 

     Set aside in refrigerator. 

 

          To make the pizza: 

 

    Use a large spoon to spread 1/4c sauce evenly over pizza dough within 

    the rim. Cover sauce with 3/4c cheese. 

 

    Distribute half the chicken pieces over the cheese followed by half the 

    green onions, bean sprouts, and carrots, respectively. Sprinkle an 

    additional 1/4c cheese over the toppings and top the pizza with 2Tbl 

    chopped peanuts. 

 

    Transfer the pizza to oven: bake until crisp and golden and the cheese is 

    bubbly, 9 to 10 min. When cooked through, remove pizza from oven. 

    Sprinkle 1T chopped cilantro over the hot cheesy surface. 

 

       Repeat with remaining ingredients for a second pizza.   Carl's Jr. Famous 

Star 

 

 

      1    Sesame-seed hamburger bun  

      2    Onion rings  

    1/2 ts Sweet pickle relish  

  1 1/2 ts Catsup  

    1/4 lb Ground beef  

      1 ds Salt  

      2 ts Mayonnaise  

      3    Dill pickle slices  

    1/4 c  Coarsely chopped lettuce  

      2    Tomato slices  

   

  Preheat a clean barbecue grill on high.  Toast both halves of the  

  bun, face down, in a skillet over medium heat.  Set aside. Cut each  

  of the 2 onion rings into quarters.  Mix the catsup and relish  

  together. This is your "secret sauce."  Form the ground beef into a  

  thin patty slightly larger than the bun.  Grill the meat for 2 or 3  

  minutes per side. Salt slightly. Build the burger in the following  

  stacking order from the bottom up: bottom bun, half of the  

  mayonnaise, pickles, lettuce, tomato slices, onion, beef patty,  

  remainder of mayonnaise, special sauce (catsup and relish), top bun.  

     Cheese Nips 

 

       

      1 cup sifted all-purpose flour 

      (plus 1/2 cup divided & reserved for kneading and rolling) 

      1 teaspoon baking soda 

      1/4 teaspoon baking powder 

      1/2 cup Kraft Macaroni & Cheese Cheese Topping powder 

      (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese) 

      3 tablespoons shortening 

      1/3 cup buttermilk 

      1/2 teaspoon salt (for tops, optional) 

 

   1. Sift together 1 cup flour, baking soda, baking powder and cheese  

      powder in a large bowl. 

 

   2. Cut in the shortening with a fork and knife with a crosswise motion  

      until dough is broken down into rice-size pieces. Mixture will still  

      be very dry. 

 

   3. Stir in buttermilk with a fork until dough becomes very moist and  

      sticky. 

 

   4. Sprinkle a couple tablespoons of the reserved flour over the dough and 

      work it in until it can be handled without sticking, then turn it out  

      onto a floured board, being sure to keep 1/4 cup of the reserve flour  

      for later. Knead the dough well for 60 to 90 seconds, and the flour is  

      incorporated. Wrap the dough in plastic wrap and chill for at least  

      one hour. 

 

   5. Preheat oven to 325 degrees. Spray a light coating of cooking spray  

      on a baking sheet. 

 

   6. Remove the dough from the refrigerator and use the remaining reserve 

      flour to dust a rolling surface. Roll about one-third of the dough  

      to just under 1/16th of inch thick. Trim the edges square (a pizza  

      cutter or wheel works great for this), then transfer the dough to a  

      lightly greased baking sheet. Use the rolling pin to transfer the  

      dough. Simply pick up one end of the dough onto a rolling pin, and roll  

      the dough around the rolling pin. Reverse the process onto the baking  

      sheet to transfer the dough. 

 

   7. Use a pizza cutter to cut across and down the dough, creating 1-inch 

      square pieces. Use the blunt end of a skewer or broken toothpick to  

      poke a hole in the center of each piece. 

 

   8. Sprinkle a very light coating of salt over the top of the crackers  

      (crackers will already be quite salty) and bake for 8-10 minutes,  

      mix the crackers around (so those on the edge don’t burn) and bake  

      for another 3-5 minutes, or until some are just barely turning a  

      light brown. Repeat the rolling and baking process with the remaining  

      dough. 

 

      Makes approximately 300 crackers. 

 

 

   Cheesecake Factory Pumpkin Cheesecake 

 

      

     1 1/2 cups graham cracker crumbs 

         5 tablespoons butter, melted 

         1 cup plus 1 tablespoon sugar 

         3 8-ounce packages cream cheese, softened 

         1 teaspoon vanilla 

         1 cup canned pumpkin 

         3 eggs 

       1/2 teaspoon cinnamon 

       1/4 teaspoon nutmeg 

       1/4 teaspoon allspice 

           whipped cream 

 

   1. Preheat the oven to 350 degrees F. 

 

   2. Make the crust by combining the graham cracker crumbs with the melted  

      butter and 1 tablespoon sugar in a medium bowl. Stir well enough to  

      coat all of the crumbs with the butter, but not so much as to turn the  

      mixture into paste. Keep it crumbly. 

 

   3. Press the crumbs onto the bottom and about two-thirds of the way up  

      the sides of a springform pan. You don't want the crust to form all  

      of the way up the back of each slice of cheesecake. Bake the crust  

      for 5 minutes, then set it aside until you are ready to fill it. 

 

   4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and  

      vanilla. Mix with an electric mixer until smooth. 

 

   5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue  

      to beat until smooth and creamy. 

 

   6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will 

      turn a bit darker at this point. Remove from the oven and allow the  

      cheesecake to cool. 

 

   7. When the cheesecake has come to room temperature, put it into the  

      refrigerator. When the cheesecake has chilled, remove the pan sides  

      and cut the cake into 8 equal pieces. Use dental floss to make a 

      clean cut.  

 

      Serve with a generous portion of whipped cream on top. 

 

      Serves 8.  

 

 

   Chi Chi's Salsa 

 

 

        2 green onions diced 

        2 ripe tomatoes diced 

      1/2 tsp. salt 

      1/2 tsp. black pepper 

          dash of tabasco sauce 

          14oz. can stewed tomatoes 

 

 

    Dice the stewed tomatoes and combine in sauce pan with onions, fresh  

    tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute  

    and remove from heat. Put half of the mixture through a blender, 

    just to mince fine but not puree. Return to remaining half of mixture.  

    Add tabasco to taste. 

 

    Cool and refrigerate in tightly covered container. 

 

    Use within a few weeks and it freezes up to 6 months.    Chi Chi's Sweet 

Corn Cake 

 

 

      1/2 cup (1 stick butter), softened 

      1/3 cup masa harina (mexican corn flour, usually in Latin American  

            groceries or next to flour. Possibly in Mexican food section) 

      1/4 cup water 

    1 1/2 cups frozen corn, thawed 

      1/4 cup cornmeal 

      1/3 cup sugar 

        2 tablespoons heavy cream 

      1/4 teaspoon salt 

      1/2 teaspoons baking powder 

  

 

   Preheat oven to 350 degrees.   

 

   Blend butter in a medium bowl with an electric mixer until creamy. 

   Add the masa harina and water to the butter and beat until well combined.  

 

   Put defrosted corn into a blender or food processor and with short  

   pulses, coarsely chop the corn on low speed. You want to leave several  

   whole pieces of corn.  

 

   Stir the chopped corn into the butter and masa harina mixture. 

   Add cornmeal to mixture and combine.  

 

   In another medium bowl, mix together the sugar, cream, salt, and  

   baking powder. When the ingredients are well blended, pour the mixture  

   into the other bowl and stir everything together BY HAND.  

 

   Pour corn batter into an ungreased 8"x8" baking pan.  

   Cover the pan with aluminum foil. Place this pan into a 13"x9" pan 

   filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until 

   the corn cake is cooked through. When the corn cake is done, remove  

   the small pan from the larger pan and let sit for at least 10 minutes.  

 

   To serve, scoop out each portion with an ice cream scoop or 

   rounded spoon. 

 

 

   Chi Chi's Seafood Enchiladas 

 

 

   10 oz Cream of chicken soup 

   1/2 c Onions; chopped 

   8 oz Crab (real or imitation); chopped 

   1 3/4 c Monterey Jack cheese; shredded 

   8 Flour tortillas; 5-6 inch 

   1 c Milk 

   dash Nutmeg 

   dash Pepper 

 

 In a mixing bowl stir together soup, onion, nutmeg and black pepper. 

 In another bowl, place half of the soup mixture, 

 crab, and 1 cup of the monterey jack cheese; set aside. Wrap the 

 tortillas in paper towels; microwave on 100% power for 30-60 seconds. 

 Place 1/3 cup mixture on each tortilla; roll up. Place seam side down 

 in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup 

 mixture, pour over enchiladas. Microwave, covered, on high for 12-14 

 minutes. Sprinkle with the remaining cheese. Let stand for 10 

 minutes. Add a dash of hot pepper sauce to soup mix if desired.   Chick-Fil-A 

Chicken Sandwich 

 

 

       3 cups Peanut oil 

            1 Egg 

        1 cup Milk 

        1 cup Flour 

     2 1/2 tb Powdered sugar 

       1/2 ts Pepper 

         2 tb Salt 

            2 Skinless, boneless chicken breasts, halved      

            4 Plain hamburger buns 

         2 tb Melted butter 

            8 Dill pickle slices 

 

  Heat the peanut oil in a pressure cooker over med. heat to about 400F. In 

  a small bowl, beat the egg and stir in the milk. In a separate bowl, 

  combine the flour, sugar, pepper, and salt. dip each piece of chicken in 

  milk until it is fully moistened. Roll the moistened chicken in the flour 

  mixture until completely coated. Drop all four chicken pieces into the hot 

  oil and close the pressure cooker. When steam starts shooting through the 

  pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!!  

  DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is 

  cooking, spread a coating of melted butter on the face of each bun. When 

  the chicken is done, remove it from the oil and drain or blot on paper 

  towels. Place two pickles on each bottom bun; add a chicken breast, then 

  the top bun. To make a deluxe chicken sandwich, simply add two tomato 

  slices and a leaf of lettuce. Mayonnaise also goes well on this 

  sandwich--it is a side order at the restaurant. 

 

 

   Chili's Nacho Burger 

 

 

   Pico de Gallo: 

      2 medium tomatoes, diced 

    1/2 cup diced Spanish onion 

      2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 

      2 teaspoons finely minced fresh cilantro 

        Pinch of salt 

 

   Guacamole: 

      2 small or 1 large Haas avocado 

      2 tablespoons sour cream 

    1/4 cup diced tomato 

    1/2 teaspoon diced jalapeno 

    1/4 teaspoon chopped fresh cilantro 

    1/4 teaspoon lemon juice 

    1/8 teaspoon salt 

 

   Chili Queso: 

      3 ounces ground beef 

      1 teaspoon all-purpose flour 

        pinch of salt 

        pinch of ground black pepper 

     16-ounce bottle Cheez Whiz 

      2 tablespoons milk 

    1/2 teaspoon chili powder 

    1/2 teaspoon cumin 

    1/2 teaspoon paprika 

 

        2 pounds ground beef 

        4 large sesame seed buns 

        2 cups iceberg lettuce, shredded or chopped thin 

        2 tablespoons mayonnaise 

        1 green onion, chopped 

    16-20 tortilla chips 

      2-3 fresh jalapenos, sliced 

 

  1. First make the pico de gallo. This is easy. Just combine all of the  

     ingredients for the pico in a small bowl and mix well. Cover bowl and  

     chill in the refrigerator. 

  2. Now we'll make the guacamole. In a small bowl, smash up most of the  

     avocado, but be sure to leave several unsmashed chunks. Add the  

     remaining ingredients for the guacamole to the avocado and mix well.  

     Cover bowl and chill in the refrigerator, next to the pico. 

  3. Next we'll make the chili queso. In yet another small bowl, mix together 

     ground beef, flour, a pinch of salt, a pinch of black pepper, and a  

     pinch of chili powder. Use your hands to work the dry ingredients into  

     the ground beef. Brown the beef in a small skillet over medium heat 

     for about 5 minutes. Use a spoon or spatula to crumble the beef as it  

     cooks. Cook until it's brown, then set aside. 

  4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk  

     and cheese has been combined, add the remaining queso ingredients.  

     Heat while stirring often until cheese is smooth and creamy,  

     then cover saucepan and remove it from the heat. 

  5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter  

     the face of each bun and brown the buns face-down on the heat. 

  6. Separate the ground beef into four 1/2-pound portions. Roll each portion 

     of meat into a ball and then pat the meat down into a circular patty  

     slightly larger in diameter than the hamburger buns. Cook the hamburger  

     patties for 5-10 minutes per side, until done. Lightly salt and pepper  

     each burger patty. 

  7. Build the burger open-faced in the following order starting with  

     the bottom bun: 

 

     On Bottom Bun: 

     1/2 cup shredded lettuce 

     hamburger patty 

     2 tablespoons chili queso 

     4 or 5 crumbled tortilla chips 

     2 teaspoons green onion 

 

     On Top Bun: 

     1/2 tablespoon mayonnaise 

     2 tablespoons pico de gallo 

     2 tablespoons guacamole 

     4 jalapeno slices 

 

   Serve burger with extra queso and guacamole. May also serve french fries 

   on the side and use the chili queso for dipping. 

 

   Makes 4 burgers. 

 

 

   Chips Ahoy 

 

  

       4 cup   All-Purpose Flour  

       1 tsp   Baking soda (level) 

       2 tsp   Salt (level) 

       1 cup   Light Brown Sugar (packed) 

       1 cup   Granulated Sugar 

   1 1/2 cup   Vegetable Shortening (Crisco) 

   1 1/2 tsp   Vanilla Extract  

       1 large Egg White 

     2-4 tbsp  Water (warm) 

      12 oz    Mini Semi-Sweet Chocolate Chips 

 

  Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix 

  the flour and baking soda in a bowl and set aside. Use an electric mixer  

  to mix the two sugars and shortening. When creamy add the vanilla, salt, 

  and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm 

  water as necessary to mix the flour - don't exceed 4 tablespoons of water 

  - this will make a firm dough. Mix in chocolate chips. As the dough gets  

  thicker you may want to mix by hand and abandon the electric mixer. 

  Roll into 2 inch balls and press down with the palm of the hand to make  

  flat. Bake 12-15 minutes or until golden brown.   Cinnabon Rolls 

 

 

      ROLLS: 

       1/2 cup warm water 

         2 packages dry yeast 

    2 Tbl. sugar 

     3 1/2 oz. pkg. vanilla pudding mix 

       1/2 cup margarine -- melted 

         2 eggs 

         1 teas. salt 

         6 cups flour 

 

      CREAM CHEESE FROSTING: 

         8 oz cream cheese 

       1/2 cup margarine 

         1 teas. vanilla 

         3 cups confectioner's sugar 

         1 Tbl. milk 

     To make frosting, mix all ingredients until smooth. 

 

 

  In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. 

 

  In large bowl, take pudding mix and prepare according to package  

  directions. Add margarine, eggs and salt. Mix well. Then add yeast 

  mixture. Blend. 

 

  Gradually add flour; knead until smooth. Place in a greased  

  bowl. Cover and let rise until doubled.  

  Punch down dough and let rise again.  

 

  Then roll out on floured board to 34 x 21" size. Take 1 

  cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar  

  and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.  

  With knife, put a notch every 2". Cut with thread or knife. 

 

  Place on lightly greased cookie sheet 2" apart. 

  Take hand and lightly press down on each roll. 

  Cover and let rise until double  

  again. Bake at 350 15-20 minutes. Remove when they start to turn golden. 

  DON'T OVER BAKE.  

 

  Frost warm rolls with Cream Cheese Frosting 

 

  Makes about 20 very large rolls. 

 

 

   Clausen Kosher Dill Pickles 

 

 

      2 dill flowers 

      2 garlic cloves, peeled & halved 

  1 1/4 lbs. (8-10) pickling cucumbers 

      6 long sprigs fresh dill 

      1 tbsp coarse kosher salt 

    1/2 cup white vinegar 

 

       Put dill flower and garlic in bottom of mason jar; 

       add the cukes, put sprigs of dill in center of 

       cukes, add salt, vinegar, and fill jar with boiled water 

       that is now cool to within 1/8th of top.  

       Put on seal and ring, shake to dissolve salt, 

       set upside down on counter away from sunlight 

       and heat. Let sit 4-5 days flipping the jar 

       either upright or upside down each day. 

       Let sit upright 2 more days then refrigerate. 

       Lasts about 6 months.    Coney Island Dogs 

 

 

     1 pound Ground Beef, Lean 

     1 Small Onion, Chopped 

     2 Tbls. Prepared Yellow Mustard 

     2 Tbls. Vinegar 

     2 Tbls. Sugar 

     1 Tbls. Water 

     1 tsp. Worcestershire Sauce 

     1/4 tsp. Celery Seed 

     1/4 tsp. Tabasco Sauce 

     1/4 cup Catsup, Approximate (Use enough to keep mixture loose) 

 

 In salted skillet, over medium heat, brown ground beef with onion, 

 breaking up meat with fork to crumble fine. Drain off fat. 

 

 Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, 

 and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose. 

 Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes 

 enough sauce for six to eight medium weiners.   Cracker Barrel's Bread Pudding 

 

 

 Sugared Pecans: In small skillet combine 2 tablespoons butter and  

 1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till  

 heated and barely bubbly. Sprinkle with 4 tablespoons sugar. 

 Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY!  

 Work fast. Dump them into paper towel lined plate.  

 Spread out to cool while you prepare the rest. 

 

 Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup  

 boiling water. Cover pan with lid 20 minutes. Drain and discard water.  

 Add 1/2 cup packaged shredded coconut to raisins. Set aside. 

 

 Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to  

 boil. While you wait for that to boil, combine in medium bowl, 3 cups  

 Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten  

 thick dough. When water come to boil, drop dough by rounded tablespoonful 

 into boiling water, making about 14 dumplings. Cover pan with lid. Simmer  

 dumplings very gently 20 minutes. Uncover and let cook another 10 minutes  

 gently. Baste often in the liquid, which is now becoming thickened and  

 creamy looking. Remove pan from heat. With slotted spoon remove HALF of  

 dumplings to greased 8" square baking dish. Sprinkle with pecans and 

 raisins/coconut. Arrange rest of dumplings over that. Set aside.  

 Make sauce next. 

 

 Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan.  

 Bring to boil. Stir constantly. Add 1 cup packed light brown sugar,  

 stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or  

 till sugar is completely dissolved and sauce drops from spoon in large  

 drops rather than like water. It should be the consistancy of smooth gravy.  

 Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. 

 Cover; refrigerate to serve within few days. Micro warm servings or 

 use cold with a scoop of ice cream on top of each. Serves 6 to 8. 

 

 

   Cracker Barrel's Hashbrown Casserole 

 

 

       2 lbs. frozen hashbrowns 

      1/2 cup melted butter        

        1 can cream of chicken soup 

        1 pt. sour cream 

      1/2 cup chopped onion  

       2 cups grated cheddar  

       1 tsp. salt  

     1/4 tsp. pepper  

       2 cups crushed cornflakes  

      1/4 cup melted butter 

 

  DEFROST hashbrowns. 

  

  COMBINE next 7 ingr. and mix with hashbrowns.  

 

  PUT all in a 3 qt. casserole. 

 

  SAUTE cornflakes in butter and sprinkle on top. 

 

  COVER and BAKE at 350 for about 40 min. 

   Cracker Jack 

 

  

     4      Quarts        Popped popcorn 

     1      Cup           Spanish peanuts 

     4      Tablespoons   Butter 

     1      Cup           Brown sugar 

    1/2     Cup           Corn syrup -- light 

     2      Tablespoons   Molasses 

    1/4     Teaspoon      Salt 

 

    Preheat oven to 250 degrees. 

 

    Combine popcorn and peanuts in a metal bowl or on a cookie sheet 

    and place in preheated oven. Combine all remaining ingredients in a  

    saucepan. Stirring over medium heat, bring the mixture to a boil. 

 

    Using a cooking thermometer, bring the mixture to the hard-ball stage  

    (260-275 degrees). This will take about 20 to 25 minutes. 

 

    Remove the popcorn and peanuts from the oven and, working very quickly, 

    pour the caramel mixture in a fine stream over them.  

    Then place them back in the oven for 15 minutes. 

 

    Mix well every five minutes, so that all of the popcorn is coated. 

 

    Cool and store in a covered container to preserve freshness. 

 

 

 

 

   Dairy Queen Blizzard 

 

 

              1 Health candy bar 

          1/4 c Milk 

        2 1/2 c Vanilla ice cream 

        1 teas. Fudge topping 

 

  Freeze the Heath bar. Break the candy into tiny pieces with a knife handle 

  before removing form wrapper. Combine all of the ingredients in the 

  blender and blend for 30 seconds on med. speed. Stop the blender to stir 

  the mixture with a spoon; repeat until well mixed. Pour into a 16-oz. 

  glass. Your homemade blizzard may not be as thick as its commercial 

  counterpart. If you would like a thicker treat, after pouring the mixture 

  into your cup, simply place it in the freezer for 5 to 10 minutes, or until 

  it reaches the desired consistency. VARIATIONS: Try substituting different 

  candies.   El Pollo Loco Chicken 

 

 

           1 c White wine vinegar 

           1 c Olive oil 

         1/2 c White wine 

        1 tbl. Oregano 

       1 teas. Thyme 

       3 tbls  Salt 

            10 Garlic cloves; minced 

   1 1/2 teas. Tabasco sauce 

 

  Mix all ingredients and marinate two whole chicken which have been cut in 

  half. Marinate several hours in refrigerator. Grill chickens slowly until 

  done.   El Torito's Black Bean Soup 

 

 

 12 oz. dried black beans 

 8 cups chicken or vegetable stock 

 2 teaspoons olive oil 

 1 onion, chopped 

 1 cup carrots, chopped 

 1 cup celery, chopped 

 2 cloves garlic, minced 

 2 teaspoons dried oregano 

 1 teaspoon dried thyme 

 1 bay leaf 

 1/2 teaspoon cayenne pepper 

 3 tablespoons fresh lime juice 

 Fresh cilantro (optional) 

 

 Rinse and sort though black beans, discarding any that are   

 shriveled or  discolored. Place beans in a large stockpot.  

 Cover beans with water and refrigerate to soak overnight.   

 Drain beans and return to stockpot. 

  Add stock and heat to boiling. 

 

 Meanwhle, heat olive oil over medium-high heat in a large  

 skillet. Add onion, carrot, celery and garlic and saute until  

 tender, approximately 5 minutes. Add to stockpot along with  

 oregano, thyme, bay leaf and cayenne pepper.  

 Cover stockpot and reduce heat to simmer for 3 to 4 hours. 

 

 Transfer soup to blender or food processor and puree to  

 desired thickness. Just before serving add lime juice and  

 garnish with a sprig of fresh cilantro, if desired.  

 Add salt and pepper to taste and serve. 

   El Torito's Mexican Caesar Salad 

 

 

     Cilantro Pepita Dressing: 

             2 medium Anaheim chiles, roasted, peeled and seeded 

       1/3 cup roasted pepitas (pumpkin seeds) 

             2 garlic cloves, peeled 

      1/4 tsp. ground black pepper 

        1 tsp. salt 

        12 oz. salad oil 

       1/4 cup red wine vinegar 

        5 Tbs. grated Cotija cheese (see note) 

             2 small bunches cilantro, stemmed 

     1 1/2 cup mayonnaise 

       1/4 cup water 

 

        Salad: 

            2 corn tortillas 

              Vegetable oil 

            1 large (or two small) heads romaine lettuce, rinsed and spun dry 

      1/3 cup finely grated Cotija cheese 

      Roasted red bell pepper, peeled and cut into julienne strips 

      1/2 cup pepitas (roasted pumpkin seeds) 

 

   Place all dressing ingredients except cilantro, mayonnaise and water  

   in a a blender of food processor. Blend approximately 10 seconds, then  

   add cilantro little by little until blended smooth. Depending on size  

   of blender, it may be necessary to do in batches. 

 

   Place mayonnaise and water in a large stainless steel bowl, and mix  

   with a wire whip until smooth. Add the blended ingredients to the  

   mayonnaise mixture, and mix thoroughly. Place in an air-tight container  

   and refrigerate. Will keep for three days. Yields 1 quart. 

 

   To assemble salad: Cut corn tortillas into matchstick-size strips.  

   Heat oil in sauté pan; fry tortilla strips until crisp. Remove with  

   slotted spoon, and drain on paper towels. Set aside. Tear romaine into  

   bite-size pieces. Place greens on salad plates and ladle approximately  

   2 ounces of cilantro pepita dressing on each salad.  

   Sprinkle each dish with Cotija cheese and tortilla strips.  

   Arrange four red pepper strips like spokes on the top of each salad,  

   and garnish with whole pepitas. 

 

   Note: Cotija cheese is a hard cheese, similar to Parmesan.  

   It is available at some grocery stores and most Mexican markets. 

 

 

   Entenmann's Fat Free Chocolate Cupcakes 

 

 

           1 small Box Jello cook & serve, chocolate pudding powder                         

               1/2 cup Non-fat dry milk powder  

          1 tablespoon Unsweetened Hershey's cocoa  

               1/2 cup Sugar  

                 1 cup Self-rising flour  

          4 Egg whites, beat til stiff with 1 pinch Salt in 1-1/2 qt. bowl                  

             1 teaspoon Vanilla  

               4 ounces Applesauce  

           1/4 teaspoon Baking soda 

 

        In medium mixing bowl combine Jello powder, dry milk, cocoa, 

        sugar and flour. Set aside. With electric mixer, beat alternately 

        into the egg white mixture a cup at a time with the vanilla, 

        applesauce and baking soda, which have been mixed together. 

        Beat 2 minutes after last addition. Divide batter equally between 

        12 paper-line cupcake wells. Bake at 350 degrees about 18-20 

        minutes or until tester comes out clean. Cool in pan on wire rack 

        10 minutes then remove.   Fiddle Faddle 

 

 

        3/4 cup granulated sugar 

        1/4 cup brown sugar 

        1/2 cup (1 stick) butter 

        1/2 cup corn syrup 

        1/2 cup water 

        1/2 teaspoon salt 

        1/2 teaspoon vanilla 

      1 1/3 bags plain or natural-flavored microwave popcorn 

        1/2 cup roasted almonds  

 

  1. Combine sugar, butter, corn syrup, water and salt in a large saucepan 

     over medium heat. You're going to bring the candy to 265-275 degrees,  

     or what is known as the hard ball stage. For this it's best to use a  

     candy thermometer. If you don't have one, don't worry. Drip the candy  

     into a small glass of cold water. If the candy forms a very hard, yet  

     slightly pliable ball, bingo, you're there. Watch your mixture closely  

     so that it doesn't boil over.  

 

  2. While candy cooks, pop both bags of popcorn and spread about 2 quarts  

     or 1 1/3 bags of popcorn on one large or two small cookie sheets.  

     Put the popcorn in your oven set on its lowest temperature. This will  

     keep the popcorn hot so that the candy will coat better. 

 

  3. When your candy has reached the hard ball stage, add the vanilla. 

 

  4. Pull the popcorn from the oven and, working quickly, pour the candy  

     over the popcorn in thin streams. Mix the popcorn so that each kernel  

     is coated with candy, put the popcorn back into the oven for five more  

     minutes, then stir once again. This will help to coat each kernel.  

     You can repeat this step once more if necessary to get all of the  

     popcorn coated. Pour popcorn onto a large sheet of wax paper to cool.  

     Spread the popcorn out, but be careful...it's hot.  

 

  5. When popcorn is cool, break it up and immediately put it into a  

     tightly sealed container, such as Tupperware. This will ensure that  

     it stays fresh. This stuff gets stale very quickly in moist climates  

     if left out. 

 

     Makes about 4 quarts. 

 

 

   Fig Newtons 

 

 

            1 lb. dried figs or 2 lbs. fresh figs 

           1 cup  sugar 

     1/2 or 1 cup water (1 c. for dried figs; 1/2 c. for fresh) 

          1/2 cup butter, room temp. 

            1 cup sugar 

                1 egg 

           1 tbl. cream or milk 

        1/2 teas. vanilla 

        1/2 teas. salt 

          1 teas. baking powder 

        1 3/4 cup flour 

 

   Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until  

   of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until  

   well blended. Add dry ingredients. Mix well and refrigerate for 1 hour. 

 

   Place 1/2 on well floured dough cloth; knead about 6 times.  

   Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.  

   Roll remaining dough, cover figs. Cook at 350' 30 minutes.  

 

   Let cool and cut into squares.   Four Seasons Crab Cakes 

 

 

             2 pounds jumbo lump crabmeat  

            1/2 pound fresh codfish fillet  

         1/2 to 1 cup heavy cream  

         1 tablespoon Dijon mustard  

          2 teaspoons sesame oil  

        2 tablespoons finely chopped parsley  

        2 tablespoons finely chopped chives  

        2 tablespoons basil, julienned  

                      Salt and pepper to taste  

                      Juice of 1/2 lemon  

                      Olive oil for sauteing  

 

   Pick through crabmeat, removing all shells but being careful not to  

   break up the large lumps too much.  

   In a food processor, grind codfish until pureed. Add 1/2 cup of heavy  

   cream and puree until incorporated. Then add more cream if needed.  

   The mixture should be smooth and shiny, yet firm enough to hold its shape.  

 

   Place this mousse in a metal bowl and add the other ingredients, except  

   for the olive oil.  

   Take a small portion of the crab-cake mixture and saute in hot olive  

   oil until golden brown. Taste to adjust seasoning.  

 

   Form the rest of the crab cakes and saute in hot olive oil until golden  

   on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.  

 

   Serves six to eight.  

 

 

   General Tso's Chicken 

 

 

 3/4 lb Boneless chicken breast 

 2 ts Dark soy sauce 

 2 ts Rice wine or dry sherry 

 1 ts Finely chopped ginger root 

 1 ts Cornstarch 

 1 ts Sesame oil 

 1/3 c Oil, preferably peanut 

 2 Dried red chiles 

   - cut in half lengthwise 

 1 tb Chopped fresh orange peel OR 

 2 ts - dried citrus peel 

   -(soaked & coarsely chopped) 

 1/2 ts Roasted Sichuan peppercorns 

   * (finely ground), optional 

 2 ts Dark soy sauce 

 1/4 ts Salt 

 1 ts Sugar 

 1/2 ts Sesame oil 

 

 CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put 

 it into a bowl together with the soy sauce, rice wine or sherry, ginger, 

 cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture 

 marinate for about 20 minutes. Heat the oil in a wok or large skillet until 

 it is very hot. Remove the chicken from the marinade with a slotted spoon. 

 Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it 

 and leave to drain in a colander or sieve. Pour off most of the oil, 

 leaving about 2 teaspoons. Reheat the pan over a high heat and then add the 

 dried chiles. Stir-fry them for 10 seconds, and then return the chicken to 

 the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing 

 well. Serve the dish at once. 

 

 Add toasted sesme seeds to make sesame chicken.   Girl Scout Mint Cookies 

            

 

           1 box Devil's Food Cake Mix   

               2 Eggs 

          2 Tbl. Water 

          2 Tbl. Cooking Oil 

         1/2 Cup Cocoa                

          1 pkg. Chocolate Chips  

       2-3 drops Wilton's Candy Mint Flavoring 

 

   Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,  

   and cocoa. You will need to blend this together well, this will be a  

   very sticky mess. Let stand for 20 minutes, and then shape into very  

   small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,  

   and smash down flat. You will need to spray a large spoon with Pam to  

   make them flat. Bake for about 8 minutes. Let cool until they reach  

   room temperature. 

 

   Heat chocolate chips in either the microwave, or in a double boiler.  

   When completely melted add a couple drops of the mint flavoring.  

   Be carefull not to add too much, it is a powerfull flavoring.  

   You can either spread the melted chocolate on the cookies,  

   or you can dip the cookies into the chocolate.   Goo Goo Clusters 

 

 

             1 large bag miniature marshmallows 

                   1 bag chocolate chips 

                  2 cups dry roasted peanuts 

                   1 can Eagle Brand milk 

                  2 tsp. butter 

 

  Melt chocolate chips in pan with Eagle Brand milk. 

  While this is heating, mix marshmallows and peanuts in a large 

  bowl. Pour melted mixture over nuts and marshmallows. Mix 

  together. Pour in buttered pan. Chill 2 hours and cut.    Good Season's 

Italian Dressing 

 

 

             1 TB Garlic salt   

             1 TB Onion powder   

             1 TB Sugar   

             2 TB Oregano   

             1 ts Pepper   

           1/4 ts Thyme   

             1 ts Basil   

             1 TB Parsley   

           1/4 ts Celery salt     

             2 TB Salt 

  

 

 For Dressing Mix:   

            

           1/4 Cup Cider Vinegar 

           2/3 Cup Oil 

              2 TB Water 

              2 TB Dry Mix 

 

           Shake well.   Grape Nuts Cereal 

      

 

     3 1/2 cups sifted whole wheat flour 

     1 tsp. baking soda 

     1/2 cup brown sugar 

     2 cups milk 

     2 tbsp. vinegar 

     3/4 tsp. salt 

 

   Mix flour, baking soda, sugar and salt. Stir vinegar  

   into milk and add to flour mixture. Beat until smooth. 

   Spread dough 1/4-inch thick on a greased cookie sheet. 

   Bake in a 375F. oven about 15 minutes. 

   When cool, grind in a food chopped.  

   Don't dry out completely or you'll get flour.  

   Let it finish drying after grinding. 

   Before serving, mix in anything else you would like; 

   Nuts and fruit go especially well. 

    Gummi Bears 

 

 

     1 small box Jello with sugar (any flavor) 

     7 envelopes unflavored gelatin 

   1/2 cup water 

 

 Mix in a saucepan until the mixture resembles playdough.  

 Place pan over low heat and stir until melted.  

 Once completely melted, pour into plastic candy molds,  

 and place in the freezer for 5 min. 

 When very firm, take out of molds and eat! Have fun!   Hamburger Helper 

 

 

   1. Brown one pound (more or less) of ground beef in a skillet. 

   2. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried  

      is fine) and 2 cups water (use one cup if using fresh potatoes),  

      1/4 cup butter or margarine, and one of the sauce mixes below. 

 

  CHEESEBURGER MACARONI 

 

   Use macaroni and 1/4 cup of this mixture. 

    4 1/2 cups dehydrated cheese 

    2 2/3 Tbls powdered milk 

    2 2/3 cups flour 

    2 tsp onion powder 

 

  STROGANOFF 

 

   Use noodles or potatoes and 1/3 cup of the following mixture. Stir in  

   1/4 cup sour cream just before serving. (1/4 cup fresh or canned  

   mushrooms may be used instead of dried, but put them in when you cook,  

   not when preparing the mix for storage) 

    4 cups powdered milk 

    4 cups flour 

    2 cups minced onion 

    1 cup beef bouillon 

    1/4 cup onion powder 

    4 cups dried mushrooms 

    2 Tbls celery salt 

 

  PIZZA SPINS 

 

   Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian  

   seasoning or 2 Tbls of the following mixture. 

 

   1/4 cup crushed basil 

   1/4 cup ground oregano 

   2 Tbls garlic powder 

   1/2 cup parsely 

 

 

   Hardee's Buttermilk Biscuits 

  

 

           4 cups self-rising flour 

           1 tbs. sugar 

           1 tbs. baking powder 

           2 cups buttermilk 

           2/3 c. shortening 

 

      Mix together, but do not knead. Roll out to 1" thick. 

 

      Cut and brush tops with additional buttermilk. 

 

      Place on greased cookie sheet. 

  

      Bake at 400 degrees for 15 minutes.        Heath Bar Candy 

     

 

     1/2 lb  Butter 

      1 cup  Sugar 

    1/2 cup  Nuts, finely chopped 

    1/3 cup  Chocolate chips 

  

  Combine first 3 ingredients and boil, stirring constantly until it 

  thickens and looks like a brown paper bag.  Pour on greased cookie 

  sheet. Sprinkle the chocolate chips on top.  Let melt and spread 

  smooth over the mixture.  

   

  Let cool and harden.  Break into pieces.   Heinz 57 Sauce 

 

 

                1/2 Cup Raisins 

                2/3 Cup Heinz ketchup 

                  1 tsp chili powder 

                  1 tsp seasoned salt 

                   4 oz applesauce 

                 2 Tbsp Wish Bone Itailian Dressing 

 

     1. Put all ingredients in a blender and blend on/off for 2 minutes  

        on high or until smooth.    Hershey's Chocolate Syrup 

 

 

                1/2 Cup Cocoa (Hershey's obviously)  

 

                  1 Cup Sugar  

 

                  1 Cup water  

 

                 1 tsp. Vanilla  

 

                dash of salt  

 

 

  Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until  

  smooth. Bring this mixture to a boil. Allow it to boil for one minute,  

  be carefull this does not over boil. Remove from heat, when this cools  

  add the vanilla.    Hidden Valley Ranch Dressing 

 

 

                   15 Saltines  

               2 cups Dry minced parsley flakes  

              1/2 cup Dry minced onion  

        2 tablespoons Dry dill weed  

              1/4 cup Onion salt  

              1/4 cup Garlic salt  

              1/4 cup Onion powder  

              1/4 cup Garlic powder  

 

                   Salad Dressing:  

 

                    1 tablespoon Mix  

                    1 cup Mayonnaise  

                    1 cup Buttermilk  

 

      Put crackers through blender on high speed until powdered. Add 

      parsley, minced onions, and dill weed. Blend again until 

      powdered. Dump into bowl. Stir in onion salt, garlic salt, onion 

      powder, and garlic powder. Put into container with tight-fitting 

      lid. 

 

      Store dry mix at room temperature for 1 year. Makes 42 1 

      tablespoon servings. To use mix--Combine mix, mayonnaise, 

      and buttermilk. 

 

      Yield: 1 pint. 

 

 

   Honey Baked Ham 

 

 

  1 (7 lb.) med. smoked pork picnic shoulder (bone in or out) 

  2 c. sugar 

  1 c. honey or brown sugar, packed 

  1 (6 oz.) can frozen orange juice concentrate, thawed 

  1 tsp. whole cloves 

 

   Make crosswise slits, 1/2 inch apart, halfway through ham to  

 to where knife touches bone. Place ham in deep bowl and barely  

 cover with water. Stir in sugar. Soak at least 2 days in refrigerator. 

 Drain. Place ham in roasting pan, lined with enough foil to wrap 

 completely. Pour honey or brown sugar and orange juice all over  

 pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 

 degrees for 6 to 7 hours or until done. 

   Hooter's Buffalo Chicken Wings 

 

 

                 vegetable oil -- for frying 

         1/4 cup butter 

         1/4 cup Crystal Louisiana Hot Sauce 

            dash ground pepper 

            dash garlic powder 

         1/2 cup all-purpose flour 

       1/4 teas. paprika 

       1/4 teas. cayenne pepper 

       1/4 teas. salt 

              10 chicken wing pieces 

 

       ON THE SIDE: bleu cheese dressing & celery sticks 

 

  Heat oil in a deep fryer to 375. You want just enough oil to cover the  

  wings entirely -- an inch or so deep at least.  

 

  Combine the butter, hot sauce, ground pepper, and garlic powder in a  

  small saucepan over low heat. Heat until the butter is melted and  

  the ingredients are well-blended.  

 

  Combine the flour, paprika, cayenne powder, and salt in a small bowl.  

  If the wings are frozen, be sure to defrost and dry them. Put the wings  

  in a large bowl and sprinkle the flour mixture over them, coating each 

  wing evenly. Put the wings in the refrigerator 60-90 minutes.  

  This will help the breading to stick to the wings when fried. 

 

  Put all the wings in the hot oil and fry 10 to 15 minutes or until  

  some parts of the wings begin to turn dark brown. Remove from the oil  

  to a paper towel to drain. Don't let them sit too long, because you  

  want to serve them hot. Quickly put the wings in a large bowl. Add the hot 

  sauce and stir, coating all of the wings evenly.  

 

  Serve with bleu cheese dressing and celery sticks on the side. 

 

 

   Hostess Cupcakes 

   

 

                CAKES: 

          1/2 c  Plus 2 tbsp Flour 

                    2 1/2 tb Cocoa powder 

                      3/4 ts Baking soda 

                      1/4 ts Salt 

                      1/2 c  Sugar 

                      1/2 c  Water 

                        3 tb Vegetable oil 

                    1 1/2 ts Distilled white vinegar 

                        1 ts Vanilla extract 

 

                FILLING: 

                        1 c  Heavy whipping cream 

                        6 oz Finely chopped white chocolate 

            

                GLAZE: 

                        3 oz Finely chopped bittersweet chocolate           

                        3 tb Boiling water 

 

                ICING: 

                        1 tb Egg white, at room temperature 

                        1 pn cream of tartar 

     1/2 c  Plus 2 to 3 tbsp confectioner's sugar 

            

  

 Make the cupcakes: 

   

  1. Position a rack in the center and preheat oven to 325F. Lightly 

  butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups. 

   

  2. Into a medium bowl, sift together the flour, cocoa, baking soda, 

  and salt. Mix in the sugar. Make a well in the center. Whisk in the 

  water, oil, vinegar, and vanilla. Blend until smooth. (The batter 

  will be very thin.) 

   

  3. Spoon the batter into the prepared cups. Bake until a cake tester 

  inserted into the center of one of the cupcakes comes out clean, 

  about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack 

  for 5 minutes. Remove the cupcakes from the pans and finish cooling 

  on the rack. 

   

  Make the filling: 

   

  4. In a heavy medium saucepan over medium-high heat, bring the cream 

  to a boil. Add the white chocolate and remove from heat. let the 

  mixture stand briefly; stir until smooth. Transfer to a metal bowl 

  and refrigerate until chilled thoroughly, stirring occasionally. (To 

  speed the process, set the metal bowl over a larger bowl of ice 

  water; stir the chocolate mixture until cool.) With an electric 

  mixer, beat the white chocolate mixture just until fluffy, about 1 

  minute. 

   

  5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain 

  tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake 

  and squeeze a little filling into each one. 

   

  Make the glaze: 

   

  6. Place the chocolate in a small bowl. Whisk in the boiling water and 

  blend until smooth. One at a time, dip the top of each cupcake into 

  the warm glaze. Turn the glazed cupcakes right side up and set them 

  on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 

  5 minutes to set the glaze. 

   

  Make the icing: 

   

  7. In a medium bowl, whisk the egg white until frothy. Stir in the 

  cream of tartar. Gradually mix in enough of the confectioner's sugar 

  to make a fairly stiff and smooth icing. Fill a small paper cone with 

  the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes 

  from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on 

  the top of each cupcake. Let the design harden and then cover and 

  refrigerate the cupcakes. Serve at room temperature. 

   

  The cupcakes can be made and refrigerated up to 2 days in advance, or 

  frozen up to 2 weeks. 

   

  Makes 22 to 24 miniature cupcakes. 

 

 

 

     Hostess Twinkies 

 

 

                 a bottle about the size of a Twinkie 

                 twelve 12 x 14 inch pieces of aluminum foil 

                 pastry bag  

                 toothpick 

 

            CAKE: 

              4 egg whites 

              One 16-ounce box golden pound cake mix 

              2/3 cup water 

              Nonstick spray 

 

            FILLING: 

              2 Tbsp butter 

             1/3 cup vegetable shortening 

               1 cup powdered sugar 

             1/4 cup granulated sugar 

             1/3 cup evaporated milk 

               1 tsp vanilla extract 

             2 drops lemon extract 

 

  Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap 

  the folded foil around the bottle to create a mold. Leave the top open for 

  pouring the batter in. Make twelve of these molds and arrange on a cookie 

  sheet. Spray the inside of each with nonstick spray.  

 

  Beat the egg whites until stiff. Combine with cake mix and water, and beat 

  about 2 minutes until thoroughly blended. Pour batter into molds, filling 

  each about 3/4 inch deep. Bake about 30 minutes, or until the cake is 

  golden brown and a toothpick comes out clean from the center.  

 

  For the filling, cream the butter and shortening. Slowly add the sugars 

  while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on 

  medium speed until completely smooth and fluffy. When the cakes are done 

  and cooled, use a toothpick to make three small holes in the bottom of 

  each one. Move the toothpick around the inside of each cake to make room 

  for filling. Using the pastry bag, inject each cake with filling through 

  all three holes.  

 

  Makes 12 

 

 

   Houlihan's Baked Potato Soup 

 

 

            2 Cups potatoes, diced but unpeeled  

            1/4 lb butter  

            2 Cups finely diced yellow onions  

           1/2 Cup flour  

           1 quart warm water  

           1/4 Cup chicken bouillon  

             1 Cup potato flakes  

            2 Cups heavy cream  

            2 Cups milk  

      1/2 teaspoon Tabasco  

           Salt, pepper, garlic powder and dried basil to taste  

 

   Saute onions in melted butter for 10 minutes in large kettle. Add flour  

   to onions and butter and cook for four to five minutes, stirring until  

   flour is absorbed. 

 

   In a separate container, combine water, chicken bouillon, potato flakes,  

   and seasonings. Stir until thoroughly mixed and no lumps remain.  

   Add to onion mixture, one pint at a time. 

 

   Add milk and cream, stirring until smooth and lightly thickened. 

 

   Reduce heat and simmer for 15 minutes. 

 

   In a separate container, the potatoes should be covered with water, 

   brought to a boil, and simmered for 20 minutes. 

 

   Combine the potatoes with the soup to complete. 

 

 

   Howard Johnson's Boston Brown Bread 

  

 

            1 cup  Unsifted whole wheat flour 

            1 cup  Unsifted rye flour 

            1 cup  Yellow corn meal 

  1 1/2 teaspoons  Baking soda 

 1 1/2  teaspoons  Salt 

          3/4 cup  Molasses 

           2 cups  Buttermilk 

 

  Grease and flour a 2 qt. mold.  Combine flours, corn meal, soda, and salt. 

  Stir in molasses and buttermilk.  Turn into mold and cover tightly. 

  Place on trivet in deep kettle. Add enough boiling water to kettle to 

  come half way up sides of mold; cover.  Steam 3 1/2 hr., or until  done. 

  Remove from mold to cake rack. Serve hot with baked beans. 

 

  Makes 1 loaf    IHOP Pancakes 

 

 

           Nonstick Spray 

           1 1/4 cups all-purpose flour 

                    1 egg 

           1 1/4 cups buttermilk 

              1/4 cup granulated sugar 

   1 heaping teaspoon baking powder 

           1 teaspoon baking soda 

              1/4 cup cooking oil 

             pinch of salt 

 

   1. Preheat a skillet over medium heat. Use a pan with a nonstick surface  

      or apply a little nonstick spray. 

 

   2. With a mixer, combine all of the remaining ingredients until smooth. 

  

   3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. 

 

   4. When the edges appear to harden, flip the pancakes. They should be  

      golden brown. 

 

   5. Cook pancakes on the other side for same amount of time, until golden  

      brown.  

 

      Makes 8 to 10 pancakes.  

 

 

   In-N-Out Double-Double Hamburger 

 

 

                   1 plain hamburger bun 

                 1/3 pound ground beef 

                Dash salt 

        1 tablespoon Kraft Thousand Island dressing 

             1 large tomato slice (or 2 small slices) 

             1 large lettuce leaf 

            2 slices American cheese 

             1 whole onion slice (sliced thin) 

 

   1. Preheat a frying pan over medium heat. 

   2. Lightly toast the both halves of the hamburger bun, face down in the  

      pan. Set aside. 

   3. Separate the beef into two even portions, and form each half into a  

      thin patty slightly larger than the bun. 

   4. Lightly salt each patty and cook for 2-3 minutes on the first side. 

   5. Flip the patties over and immediately place two slices of cheese on  

      each one. Cook for 2-3 minutes. 

   6. Assemble the burger in the following stacking order from the bottom up: 

 

          bottom bun 

          dressing 

          tomato 

          lettuce 

          beef patty with cheese 

          onion slice 

          beef patty with cheese 

          top bun. 

 

     Makes one hamburger. 

 

 

   International House Of Coffee Flavored Coffees 

 

 

          To Make Coffee: 

            Use rounded teaspoons of the following mixes to taste. 

 

               Cafe Bavarian Mint: 

 

               1/4 C. Powdered Creamer 

               1/3 C. Sugar 

               1/4 C. Instant Coffee 

               2 T. Powdered Baking Cocoa 

               2 hard candy Peppermints 

 

               Process in a blender on liquify until well blended.  

               Store in an air tight container. 

 

 

               Cafe Cappuccino: 

 

               1/4 C. Powdered Creamer 

               1/3 C. Sugar 

               1/4 C. Instant Coffee 

               1 Orange flavored piece of hard candy 

 

               Process in a blender on liquify until blended.  

               Store in an air tight container. 

 

 

               Cafe Swiss Mocha: 

 

               1/4 C. Powdered Creamer 

               1/3 C. Sugar 

               1/4 C. Instant Coffee 

               2 Tbl. Powdered Baking Cocoa 

 

               Process in a blender on liquify until well blended.  

               Store in an air tight container. 

 

 

               Cafe Viennese: 

 

               1/4 C. Powered Creamer 

               1/3 C. Sugar 

               1/4 C. Instant Coffee 

               1/2 tsp. Cinnamon 

 

               Process in blender on liquify until well blended.  

               Store in an air tight container. 

 

 

   Jack-In-The-Box Tacos 

 

 

                   1 Pound Ground beef 

                   1/3 Cup Refried beans 

              1/4 Teaspoon Salt 

             2 Tablespoons Chili powder 

                   1/4 Cup Ortega Taco Sauce -- Mild 

                   12 Each Soft corn tortillas 

                    3 Cups Cooking oil 

                  6 Slices American cheese (each cut in half) 

                    1 Head Lettuce -- chopped fine 

 

    Slowly brown the beef over low heat, using a wooden spoon to chop 

 and stir the meat, keeping it very fine and smooth. When the beef is  

 brown drain the fat. Add the refried beans and use the wooden spoon   

 to smash the whole beans into the mixture creating a smooth texture. 

 Add the salt, Chili powder, and Taco Sauce to the mixture. 

 Remove from the heat.  

 

    In another skillet heat 1/4 inch of oil until hot. Test with a  

 small piece of tortilla - it should bubble when dropped into the oil. 

 Spread 1/2 of the beef mixture on the center of each corn tortilla. 

 Fold the tortillas over and press so that the beef fillng acts as an  

 adhesive and holds the sides together. 

 

    Drop each taco into the pan of hot oil and fry on both sides until  

 crispy. When cooked, remove the tacos from the oil and place them on a  

 rack or some paper towels until they are a little cooler. 

 Pry open slightly and add 1/2 slice American cheese and some lettuce. 

 Top with additional Taco Sauce to taste. 

 

 

 

 

   Kahlua 

 

 

                   1 qt water 

               2 1/2 c Sugar 

                   3 tb Instant coffee 

                   1 tb Vanilla 

               2 1/2 c Vodka 

 

 

    Bring water, sugar and coffee to a boil in a saucepan.  

    Simmer VERY slowly for 3 hours. Mixture will be very dark 

    and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.    KFC Original Fried 

Chicken 

 

 

       1 frying chicken, cut into frying pieces 

       1 1/2 cups flour 

       1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!) 

       1 Envelope Lipton (or other brand) Tomato Cup of Soup  

       2 eggs, well beaten 

       2/3 cup milk 

       Vegetable oil to cover bottom of your skillet; about 1/2 inch deep. 

 

  1. Combine eggs and milk. Set aside. 

  2. Combine flour with the Italian dressing and soup mix.  

  3. Dip chicken pieces in milk-egg mixture and roll them in the  

     flour-seasoning mixture. Repeat procedure. 

  4. Fry pieces over medium heat for 25 to 30 minutes, turning often. 

  5. Remove from fire. Drain and serve.   KFC Cole Slaw 

 

 

               8 cups finely chopped cabbage 

              1/4 cup carrot, shredded 

              1/3 cup sugar 

            1/2 teas. salt 

            1/8 teas. pepper 

              1/4 cup milk 

              1/2 cup mayonaise 

              1/4 cup buttermilk 

          1 1/2 tbls. white vinegar 

          2 1/2 tbls. lemon juice 

 

  Cut cabbage and carrots into small pieces about the size of rice kernels.  

  (The food processor is great for this!) In salad bowl, combine the sugar,  

  salt, pepper, milk, mayonaise, buttermilk, vinegar and lemon juice. Beat  

  until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate  

  for at least 2 hours before serving.  Serves 6 to 8.   KFC Gravy 

      

 

      1 tablespoon vegetable oil 

      5 tablespoons all-purpose flour 

      1 can Campbell's chicken broth (plus 1 can of water) 

      1/4 teaspoon salt 

      1/8 teaspoon MSG or Accent Flavor Enhancer 

      1/8 teaspoon ground black pepper 

 

 1. First make a roux by combining the oil with 1 1/2 tablespoons of flour  

    in a medium saucepan over low heat. Heat the mixture for 20-30 minutes, 

    stirring often, until it is a dark chocolate color. 

 

 2. Remove the roux from the heat, stir in the rest of the flour, abd add the  

    remaining ingredients to the saucepan; mix well. 

 

 3. Put the saucepan back over the heat, turn it up to medium and bring the 

    gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick. 

 

      Makes about 3 cups.   KFC Macaroni Salad 

 

 

           7 ounces Box elbow macaroni, cooked  

           2 Ribs celery minced fine  

           1 tablespoon Dry minced onion  

         1/3 cup Diced sweet pickles  

       1 1/2 cups Miracle whip  

         1/2 cup mayonaise  

         1/4 teaspoon Black pepper  

         1/4 teaspoon Dry mustard  

           1 teaspoon Sugar  

             Salt to taste  

 

   Combine everything just as listed. Refrigerate salad tightly 

   covered several hours before serving.   King's Hawaiian Bread 

 

 

                       6 cups plain flour 

                            3 eggs 

                        1 cup pineapple juice 

                        1 cup water 

                      3/4 cup sugar 

                    1/2 teas. ginger 

                      1 teas. vanilla 

                       2 pkg. yeast 

                      1 stick margarine 

 

   Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted  

   margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture  

   and stir until well mixed. Sprinkle in yeast, 1 package at a time, 

   mixing well. Gradually add other 3 cups flour. Batter will be hard  

   to mix with spoon. You may have to use your hand. Make sure it's mixed  

   well. Leave batter in bowl and cover with cloth and place in warm place.  

   Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.  

   Knead about 10 times. Divide into 3 equal parts and place in well  

   greased round cake pans. Cover and place in warm place and let rise  

   about 1 hour. Bake at 350 degrees 25 to 30 minutes.   Kraft Macaroni and 

Cheese 

 

 

                       8 cups water 

                       2 cups uncooked elbow macaroni 

                      1/3 cup shredded cheddar cheese 

                      1/2 cup Cheez Whiz 

                2 tablespoons whole milk 

                 1/4 teaspoon salt 

 

   1. Bring 8 cups (2 quarts) of water to a boil over high heat in a  

      large saucepan. Add elbow macaroni to water and cook for  

      10 to 12 minutes or until tender, stirring occasionally. 

 

   2. As macaroni boils, prepare sauce by combining cheddar cheese,  

      Cheez Whiz, and milk in a small saucepan over medium/low heat.  

      Stir cheese mixture often as it heats, so that it does not burn.  

      Add salt. When all of the cheddar cheese has melted and the sauce is 

      smooth, cover pan and set aside until macaroni is ready. 

 

   3. When macaroni is ready, strain water, but do not rinse the macaroni. 

 

   4. Using the same pan you prepared the macaroni in, combine the  

      macaroni with the cheese sauce, and mix well. 

 

      Makes about 4 cups. 

 

 

 

   Kraft Thousand Island Dressing 

 

 

     1/2 cup mayonnaise 

     2 tablespoons ketchup 

     1 tablespoon white vinegar 

     2 teaspoons sugar 

     2 teaspoons sweet pickle relish 

     1 teaspoon finely minced white onion 

     1/8 teaspoon salt 

     dash of black pepper 

 

     1. Combine all of the ingredients in a small bowl. Stir well. 

 

     2. Place dressing in a covered container and refrigerate for  

     several hours, stirring occasionally, so that the sugar dissolves  

     and the flavors blend. 

 

     Makes about 3/4 cup.   Krispy Kreme Doughnuts 

 

 

  1 Can Biscuits - not flaky, buttermilk, or 

      any special type. Just regular biscuits. 

 

  Poke a hole in the center of each. 

 

  Deep fry until brown (or fry in skillet) 

  turning doughnuts once. Do not crowd. 

 

  Drain well on paper towels. 

 

  Because the biscuit dough has little, if 

  any, sugar, you will want to either roll them 

  in powdered sugar, cinnamon and 

  sugar mix (1/2 powdered sugar and 1/2 

  granulated sugar with cinnamon to taste), 

  or glaze them (regular or chocolate). 

   Krystal's Hamburgers 

 

 

     2 lb Lean Ground Beef 

     1/4 c Dry Minced Onion 

     1/4 c Hot Water 

     3 oz Jar Strained Beef Baby Food 

     2/3 c Clear Beef Broth 

     1 pk Hot Dog Buns 

 

 Soak 1/4 cup dry minced onions in 1/4 cup hot water until soft while you 

 mix 2 pounds ground beef with 3 ounce jar of strained beef baby food and 

 2/3 cup clear beef broth. Keep patties uniform using 1/4 cup meat mixture 

 for each patty, flattened to 1/4" and fried quickly in 1 T oil per patty on 

 a hot griddle. Make 3 or 4 holes in patties while frying. Cut hot dog buns 

 in half. Cut off rounded ends. Fry 1 t onions under each patty as you turn 

 to fry 2nd side. Slip each patty into bun with 2 dill pickle chips, mustard 

 and catsup.   Legal Seafood Clam Chowder 

 

 

            4 quarts littleneck clams (about 1-2/3 cups cooked and chopped) 

                   1 clove garlic, chopped 

               1 cup water 

            2 ounces salt pork, finely chopped 

              2 cups chopped onions 

       3 tablespoons flour 

        1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes 

          4-1/2 cups clam broth 

              3 cups Fish Stock 

              2 cups light cream 

                     Oyster crackers (optional)  

  

 

   Clean the clams and place them in a large pot along with the garlic  

   and water. Steam the clams just until opened, about 6 to 10 minutes, 

   depending upon their size. Drain and shell the clams, reserving 

   the broth. Mince the clam flesh, and set aside. Filter the clam broth  

   either through coffee filters or cheesecloth and set aside. 

 

   In a large, heavy pot slowly render the salt pork. Remove the cracklings  

   and set them aside. Slowly cook the onions in the fat for about 6 minutes, 

   stirring frequently, or until cooked through but not browned. Stir in the  

   flour and cook, stirring, for 3 minutes. Add the reserved clam broth and  

   Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a  

   boil, add the potatoes, lower the heat, and simmer until the potatoes  

   are cooked through, about 15 minutes. 

 

   Stir in the reserved clams, salt-pork cracklings, and light cream.  

   Heat the chowder until it is the temperature you prefer.  

   Serve in large soup bowls with oyster crackers on the side. 

 

 

 

 

Serves 8   Lipton's Onion Soup 

 

 

                   3/4 c. minced onion 

                   1/3 c. beef bouillon  

                    4 tsp onion powder 

                  1/4 tsp crushed celery seed  

                  1/4 tsp sugar  

 

                Combine all ingredients  

                Store in tight fitting container 

 

         About 5 Tbls. of mix are equal to 1 1.25 oz pkg. 

 

       Use in making soup or onion dip (Mix 5 Tbls. with one 

       pint of sour cream).      Little Caesar's Crazy Sauce 

    

 

      15    Ounces      Canned Tomato Paste 

     1/2  Teaspoon      salt 

     1/4  Teaspoon      pepper 

     1/4  Teaspoon      garlic powder 

     1/4  Teaspoon      dried basil 

     1/4  Teaspoon      dried marjoram 

     1/4  Teaspoon      dried oregano 

     1/4  Teaspoon      ground thyme 

 

    Combine all the ingredients in an uncovered saucepan over medium heat.   

 When the sauce begins to bubble, reduce the heat and simmer for 30  minutes, 

stirring often.   

 Remove the sauce from the heat and let it cool.  

 Store in a tightly  sealed container in the refrigerator;  

 it will keep for 3 to 4 weeks. Makes 1 1/2 cups. 

 

   Lowry's Seasoned Salt 

  

 

        2      tablespoons   pepper 

        1      tablespoon    chicken bouillon powder 

        1      teaspoon      onion salt 

        1      teaspoon      onion powder 

        1      tablespoon    garlic salt 

        1      teaspoon      cumin powder 

        1      teaspoon      dry marjoram  leaves 

        1      tablespoon    minced parsley 

        1      teaspoon      paprika 

          1/2  teaspoon      curry powder 

        1      tablespoon    chili powder 

          1/3  cup           salt 

 

  Mix all ingredients together thoroughly, or put all ingredients in 1 qt. 

  mayonnaise jar with tight fitting lid, shaking until blended well.  

  Keep at room temperature. Use within 3 months 

 

  Makes about 1 cup.   Luchow's German Potato Salad 

 

 

                1 pound (3 medium) potatoes 

                6 slices bacon, diced 

                1 medium-size onion, diced 

                1/2 cup vinegar 

                1/2 cup stock or bouillon 

                1 tsp. salt 

                1/4 tsp. pepper 

                1 tsp. sugar 

                1 egg yolk, beaten 

 

    Scrub potatoes; rinse.  Boil in jackets; let cool.  Peel and cut in 

    1/4-inch slices.  Cook bacon in hot pan until crisp.  Add onion; stir 

    and cook until transparent.  Add vinegar, stock or bouillon, and 

    seasonings.  Stir; let come to a boil.  Stir in egg; remove from heat 

    and pour over potatoes.  Serves 2-4. 

 

   Lum's Ollieburger 

 

 

                         3 Tbsp Lemon Juice 

                      1 1/2 tsp Seasoned Salt 

                         1 Tbsp Worcestershire Sauce 

                         1 Tbsp Soy Sauce 

                         1 Tbsp A-1 Steak Sauce 

                         1 Tbsp Corn Oil 

                        1/2 Cup Beef Broth 

                          1 tsp Heinz 57 Sauce 

                        1/4 tsp Garlic Salt 

                          1 tsp Vinegar 

 

   1. Mix the above ingredients.  

   2. Take 1 1/2 to 2 lbs. of ground round and shape meat into round  

      patties, 3/4" thick and 3 1/2"round. 

   3. Place in a covered container and pour the marinade mixture over them. 

      Cover tightly and refrigerate 12 hours or overnight.  

      Turn the patties frequently.  

   4. Remove from marinade and sear over high heat to seal in the juices,  

      then turn down heat and cook to your desired doneness.    Mar's Almond Bar 

 

 

                        2 c Granulated sugar 

                      1/4 c Light corn syrup 

              1/2 c + 2 tb. water 

                         pn Salt 

                          2 Egg whites 

                         35 Kraft caramels 

                      2/3 c Whole roasted almonds 

                      24 oz Milk chocolate chips 

 

  In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 

  cup of the water, and the salt. Heat to boiling, then cook using a candy 

  thermometer to monitor the temperature. 

 

  Beat the egg whites until they are stiff and form peaks. Don't use a 

  plastice bowl for this. 

 

  When the sugar mixture reaches 270~F, or the soft crack stage. Remove from 

  the heat and pour the mixture in thin streams into the egg whites, blending 

  completely with an electric mixer set on low. 

 

  Continue to mix about 20 minutes or until the nougat begins to harden and 

  thickens to the consistency of dough. Mix in the almonds. 

 

  Press the nougat into a greased 9 x 9 inch pan and chill until firm about 

  30 minutes. 

 

  Melt the caramels with the remaining 2 tb. water in a small saucepan over 

  medium heat. 

 

  Pour the caramel over the nougat and return the pan to the refrigerator. 

 

  When the caramel and nougat are firm (about 30 min), slice down the middle 

  of the pan with a sharp knife and then slice across into 7 segments to make 

  a total of 14 bars. 

 

  Melt the milk chocolate chips in a microwave for 2 minutes on half power, 

  stirring halfway through the cooking time. Melt completely, but be careful 

  not to overheat. 

 

  Resting the bar on a fork (and use fingers if needed) dip each bar into the 

  chocolate to coat completely and tap the fork against the side of the bowl 

  to knock off the excess chocolate. Place on waxed paper and let cool at 

  room temperature until the chocolate is firm; 1-2 hours. 

 

 

   McDonald's Big Mac Sauce 

 

 

                            1/2 cup mayonnaise 

                      2 tablespoons French dressing 

                        4 teaspoons sweet pickle relish 

                       1 tablespoon finely minced white onion 

                         1 teaspoon white vinegar 

                         1 teaspoon sugar 

                       1/8 teaspoon salt 

 

   1. Combine all of the ingredients in a small bowl. Stir well. 

 

   2. Place sauce in a covered container and refrigerate for several hours,  

      or overnight, so that the flavors blend. Stir the sauce a couple of  

      times as it chills. 

 

      Makes about 3/4 cup.   McDonald's Filet-O-Fish Sandwich 

 

 

                       2 Tbls. Mayonnaise 

                       2 teas. Sweet relish 

                       2 teas. Minced onion 

                            pn Salt 

                             2 Plain hamburger buns 

                             2 Mrs. Paul's breaded- 

                               Fish portions (square) 

                          2 sl American cheese 

 

   1. In a small bowl, mix together the mayonnaise, relish, minced onion,  

      and salt and set aside. This is your tartar sauce. 

   2. Lightly grill the faces of the buns. 

   3. Cook the fish according to the package instructions. You can bake  

      the fish, but your sandwich will taste much more like the original  

      if you fry it in oil. 

   4. Divide the tartar sauce and spread it evenly on each of the top buns.  

   5. Place a slice of cheese on each of the bottom buns.  

   6. Place the cooked fish on top of the cheese slice on 

      each sandwich, and top off the sandwiches with the top buns. 

 

      Makes two sandwiches.   McDonald's Honey Mustard Sauce  

 

 

             1/4 Cup   Honey 

              2 Tbls.  Prepared mustard. 

 

  Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.   

McDonald's Hot Mustard Sauce 

 

 

                    1 Tablespoon Dijon mustard 

                   2 Tablespoons French's prepared mustard 

                   2 Tablespoons Heinz 57 sauce 

                         1/4 Cup Mayonaise 

                         1/4 Cup Sour cream 

 

         Mix all, cover and refrigerate to use within 30 days. 

                     McDonald's Quarter Pounder 

 

 

                           1 Sesame-seed Bun 

                     1/4 lb. Ground beef 

                             Salt to taste 

                     1 Tbls. Ketchup 

                  1/2 teasp. Prepared Mustard 

                    1 teasp. Chopped Onion 

                           2 Dill pickle slices 

                        2 sl American cheese 

 

  1. Brown the faces of the bun in a large frying pan over medium heat.  

  2. Roll the ground beef into a ball and then flatten on wax paper until  

     about 1/2 inch thick.  

  3. Cook the burger for 3 to 4 minutes per side. Salt each 

     side during the cooking.  

  4. Spread Ketchup and then the mustard on the top 

     bun, then add the onion and pickle.  

  5. Place 1 slice of cheese on the bottom bun, then the beef patty, 

     then the other slice of cheese.  

  6. Top off the sandwich with the top bun.  

  7. Microwave on high for 15 seconds.   McDonald's Sweet and Sour Sauce 

 

 

                   1/4 cup peach preserves 

                   1/4 cup apricot preserves 

             2 tablespoons light corn syrup 

               5 teaspoons white vinegar 

           1 1/2 teaspoons corn starch 

              1/2 teaspoon soy sauce 

              1/2 teaspoon yellow mustard 

              1/4 teaspoon salt 

              1/8 teaspoon garlic powder 

             2 tablespoons water 

 

  1. Combine all ingredients except the water in a food processor or a  

     blender and puree until the mixture is smooth. 

  

  2. Pour mixture into a small saucepan over medium heat. Add water, stir,  

     and bring mixture to a boil. Allow it to boil for five minutes,  

     stirring often. When the sauce has thickened, remove it from the heat  

     and let it cool. Store sauce in a covered container in the refrigerator. 

 

     Makes about 3/4 cup.    Miracle Whip 

 

 

     4 egg yolks 

     1 t. Salt 

     2 t. Dry mustard 

     6 T. Vinegar 

     3 cups salad oil 

     3 T. Flour or cornstarch 

     1 cup boiling water 

     2 T. Sugar 

   1/4 cup vinegar 

     1 T. Salt 

 

    With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,  

    and 2 T., vinegar. Very slowly add 1 cup oil, a few 

    drops at a time, and mix thoroughly. Add remaining oil,  

    a little faster but be careful to blend each addition 

    before adding more oil. When all oil has been added,  

    add 4 T. Vinegar. Now put remaining ingredients 

    in a saucepan and cook to a smooth paste. Add this 

    hot mixture to the mayonnaise and blend well. 

    Pour in a container & cool in the refrigerator.  

    Makes slightly more than 1 quart.  

   Nutri-Grain Bars 

 

 

   1 pkg yellow cake mix 

   3/4 cup butter 

   2 1/2 cups quick oats 

   12 ounces preserves or jam 

   1 T water 

 

 Preheat oven to 375. Melt butter. Combine cake 

 mix and oats in a large bowl; stir in the melted 

 butter until the mixture is crumbly. Measure half 

 of this mixture (about 3 cups) into a greased  

 13x9x2-inch pan. Press firmly into pan to cover 

 the bottom. 

 

 Combine preserves and water; spoon over crumb 

 mixture in pan, and spread evenly. Cover with 

 remaining crumb mixture. Pat firmly to make top 

 even. 

 

 Bake at 375 for 20 minutes--top should be very 

 light brown. Cool completely before cutting into 

 bars.   Old Bay Seasoning 

               

 

               1 Tbsp.  Celery Seed 

               1 Tbsp   Whole Black Peppercorns 

               6 Bay Leaves 

               1/2 tsp.  Whole Cardamom 

               1/2 tsp.  Mustard Seed 

               4  Whole Cloves 

               1  tsp.  Sweet Hungarian Paprika 

               1/4  tsp.  Mace 

               Dash of Salt 

 

 In a spice grinder or small food processor, combine all of the ingredients.   

             Grind well and store in a small glass jar.   Olive Garden Eggplant 

Parmigiana 

 

 

 2 Eggplants; peel; slice 1/4" circles 

 Flour 

 Oil 

 Seasoned salt 

 1 lb. jar meat-flavored Prego 

 1/4 cup grape jelly 

 14 oz. can sliced-style stewed tomatoes 

 1/2 lb. shredded mozzarella cheese 

 1/4 cup grated parmesan cheese 

 

   Moisten eggplant (milk) and coat lightly in flour. Quickly brown 

 slices in hot oil, dusting each side generously with seasoned salt. 

 When fork tender and golden brown transfer to a 9 X 13 X 2  pan. 

 Cover loosely with foil and bake at 375 F. about 20 to 25 minutes  

 or until tender. 

 

 SAUCE-Combine sauce, jelly and tomatoes that have been broken 

 up with a fork. Heat on medium until hot, but do not boil. 

 

 Spread mozzarella cheese over eggplant, then add sauce. Top 

 with parmesan cheese and return to oven for 5-10 minutes 

 to melt mozzarella. Serve immediately. 

   Olive Garden Fettucine Alfredo 

 

 

     8 ounces Cream cheese -- cut in bits  

     3/4 cup Parmesan cheese -- grated  

     1/2 cup Butter or margarine  

     1/2 cup Milk  

     8 ounces Fettuccine; cook -- drain  

 

 In large saucepan combine cream cheese, Parmesan, butter and 

 milk, stirring constantly until smooth. Toss pasta lightly with 

 sauce, coating well. Leftovers freeze well.  

 

   Olive Garden House Dressing 

 

 

               8 ounces Paul Newman's Vinegar and Oil Dressing 

               1 clove garlic, peeled and minced 

               1/2 teaspoon Dried basil 

               1/2 teaspoon Dried oregano 

               3 packages Sweet and Low -- or 

               1 tablespoon Sugar 

 

 Put ingredients into the bottle of dressing and shake well. Refrigerate 24  

 hours before using.   Olive Garden Pasta e Fagioli 

 

 

                     1 pound ground beef 

                     1 small onion, diced (1 cup) 

                     1 large carrot, julienned (1 cup) 

                     3 stalks celery, chopped (1 cup) 

                     2 cloves garlic, minced 

                     2 14.5-ounce cans diced tomatoes 

                     1 15-ounce can red kidney beans (with liquid) 

                     1 15-ounce can great northern beans (with liquid) 

                     1 15-ounce can tomato sauce 

                     1 12-ounce can V-8 juice 

                     1 tablespoon white vinegar 

                     1 1/2 teaspoons salt 

                     1 teaspoon oregano 

                     1 teaspoon basil 

                   1/2 teaspoon pepper 

                   1/2 teaspoon thyme 

                   1/2 pound (1/2 pkg.) ditali pasta  

 

  1. Brown the ground beef in a large saucepan or pot over medium heat.  

     Drain off most of the fat. 

  2. Add onion, carrot, celery and garlic and sauté for 10 minutes. 

  3. Add remaining ingredients, except pasta, and simmer for 1 hour. 

  4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts  

     of boiling water over high heat. Cook for 10 minutes or just until  

     pasta is al dente, or slightly tough. Drain. 

  5. Add the pasta to the large pot of soup.  

     Simmer for 5-10 minutes and serve. 

 

 

 

Serves 8.    Olive Garden Toscana Soup 

 

 

                 3/4 cup onions, diced 1/8 inch  

                 1 slice bacon, 1/4-inch diced  

                 1 1/4 teaspoon garlic cloves, minced  

                 1  ounce chicken bouillon  

                 1 quart water  

                 2 medium potatoes, cut in half length-wise,  

                                    then cut in 1/4-inch slices  

                 2 cups cavallo greens (kale can be substituted),  

                   cut in half, then sliced into 1/16-inch strips  

                 1 1/2 cups sausage link - spicy, pre-cooked, cut in half  

                   length-wise, then cut at an angle into 1/2-inch slices  

                 3/4 cup heavy whipping cream  

 

  Place sausage link onto sheet pan and bake in 300 degree oven for  

  15 to 20 minutes or until done.  

 

  Place onions and bacon into 3 to 4 quart saucepan and cook onions  

  over medium heat until the onions are almost clear. Add garlic and  

  cook for 1 minute. 

  

  Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.  

  Add remaining ingredients then simmer for 5 more minutes and serve.   Orange 

Julius 

 

 

                            1 cup orange juice  

                            1 cup water  

                                2 egg whites 

                     3/4 teaspoon vanilla extract  

                          1/4 cup sugar  

                    1 heaping cup ice   

 

   Combine all of the ingredients in a blender set on high speed for 15-30 

   seconds.   

 

      Makes 2 drinks.   Oreo Cookies 

  

 

 COOKIE WAFERS: 

 

            1 (18.25 oz) box Dark Fudge Cake Mix  

          1/3 cup water 

            2 tablespoons shortening 

 

    CREME FILLING: 

 

        3 1/2 cups powdered sugar  

          1/2 tablespoon granulated sugar  

          1/2 teaspoon vanilla extract  

          1/2 cup shortening (no substitution)  

            3 tablespoons hot water 

 

 Preheat oven to 325F.  Blend all ingredients; then knead with your 

 hands until it is pliable like dough.  Form dough into 3/4 inch balls 

 and press flat, 1/2 inch apart on greased cookie sheets.  Bottom of 

 a glass works nice for this.  Bake 4 to 6 minutes or until cookies are 

 crunchy.  I should think you could refrigerate the dough in cylinder  

 shaped rolls for a couple of hours and slice 1/8 inch thick, as well. 

 Let cookies cool on sheets.  

 

 Combine filling ingredients and mix well.  Form into balls about 1/2 to  

 3/4 inch in diameter, again using your hands.  Sandwich one 

 filling in the center of two cookies and carefully press down until 

 the filling spreads almost to the edge. 

 

 Makes 2 dozen cookies (4 dozen wafers) 

 

   Outback Steakhouse Bloomin' Onion 

 

 

               4 Vidalia or Texas Sweet Onions 

 

               Batter: 

                         1/3 C. Cornstarch 

                       1 1/2 C. Flour 

                         2 tsp. Garlic -- minced 

                         2 tsp. Paprika 

                         1 tsp. Salt 

                         1 tsp. Pepper 

                         24 oz. Beer 

 

              Seasoned Flour: 

                           2 C. Flour 

                         4 tsp. Paprika 

                         2 tsp. Garlic powder 

                       1/2 tsp. Pepper 

                       1/4 tsp. Cayenne pepper 

 

 

   Mix cornstarch, flour, and seasonings until well blended. Add beer,  

   mix well. Cut about 3/4" off top of onion and peel. Cut into onion  

   12 to 16 vertical wedges, but do not cut through bottom root end. 

   Remove about 1" of petals from center of onion. Dip onion in seasoned  

   flour and remove excess by shaking. Separate petals and dip in batter  

   to coat thoroughly. Gently place in fryer basket and deep-fry at 

   375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.  

   Drain on paper towels. 

   Place onion upright in shallow bowl and remove center core with circular 

   cutter or apple corer. Serve hot with Creamy Chili Sauce.  

 

 

            Creamy Chili Sauce: 

                     1 pint Mayonnaise 

                     1 pint Sour cream 

                     1/2 C. Chili sauce 

                   1/2 tsp. Cayenne pepper 

 

 

 

 

   Outback Steakhouse Aussie Fries 

 

 

                   1 - 2 lb. bag of Frozen French Fries 

                       1 Cup shredded Colby Jack cheese 

                       6 pieces of Bacon, cooked 

                   24 Fl. Oz. Peanut Oil (can be reused later; store 

                                          in refrigerator) 

 

   Divide the fries into half, and use the other half later.  

   Heat oil to 350 degrees. If you do not have a thermostat, make sure  

   the oil is hot enough, so that when you set a french fry in there it  

   will cook immediately. If the french fry sinks to the bottom, and  

   barely bubbles, it is not hot enough. Fry the potatoes in small 

   batches, they are done when they are golden brown, and float to the  

   top of the skillet. ( I like to use a Dutch Oven). Be sure to drain  

   the potatoes on paper towels. You can keep them warm in the oven  

   while the other fries are done. 

 

   When all french fries are done cooking, and drained place them onto  

   a platter. Salt the french fries if you like, and sprinkle on cheese  

   and cooked bacon. Pop these back into a warm oven until the cheese  

   begins to melt. 

 

   Dipping Sauce: 

 

   1/2 C. Sour Cream 

   1 Tbsp. Prepared Horseraddish 

   dash Cayenne Pepper 

   dash Salt 

   dash black pepper 

 

   Combine all ingredients and mix well. 

 

 

   Outback Steakhouse Coconut Shrimp 

 

 

                      1 1/2 lb large raw shrimp 

                         1/2 c all-purpose flour 

                         1/2 c cornstarch 

                           1 T salt 

                         1/2 T white pepper 

                           2 T vegetable oil 

                           1 c ice water 

                        oil for deep frying 

                           2 c short shredded coconut 

                         1/2 c orange marmalade 

                         1/4 c Grey Poupon country mustard 

                         1/4 c honey 

                     3-4 drops Tabasco sauce 

 

   Peel, devein & wash shrimp. Dry well on paper towels. Set aside.  

   In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.  

   Stir to blend. To fry: heat oil to 350 in deep fryer or electric 

   skillet. Spread coconut on a flat pan a little at a time, adding  

   more as needed. Dip shrimp in batter, then roll in coconut.  

   Fry in hot oil until lightly browned, about 4 minutes.  

   Bake at 300 5 minutes to finish cooking of the shrimp.  

 

   Serve with sweet & sour sauce or the following sauce: Combine 

   marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.  

 

 

   Outback Steakhouse Honey Wheat Bushman Bread 

 

 

                   Dough: 

                         1 1/2 cups warm water 

                      2 tablespoons butter, softened 

                            1/2 cup honey 

                             2 cups bread flour 

                         1 2/3 cups wheat flour 

                       1 tablespoon cocoa 

                       1 tablespoon granulated sugar 

                        2 teaspoons instant coffee 

                         1 teaspoon salt 

           2 1/4 teaspoons (1 pkg.) yeast 

 

               Coloring: 

                            1/4 cup water 

                           75 drops red food coloring 

                           45 drops blue food coloring 

                           30 drops yellow food coloring 

 

                        Cornmeal for dusting 

 

   1. If using a bread machine, add all of the ingredients for the dough  

      in the exact order listed into the pan of your machine. Set it on  

      "knead" and when the machine begins to mix the dough, combine the  

      food coloring with 1/4 cup of water and drizzle it into the mixture as 

      it combines. After the dough is created let it rest to rise for an  

      hour or so. Then remove it from the pan and go to step #3. 

 

   2. If you are not using a bread machine, combine the flours, cocoa, sugar, 

      coffee and salt in large bowl. Make a depression or "well" in the  

      middle of the dry mixture. Pour the warm water into this "well,"  

      then add the butter, honey and yeast. Combine the food coloring 

      drops with 1/4 cup of water and add that to the "well." Slowly mix  

      the ingredients with a spoon, drawing the dry ingredients into  

      the wet. When you can handle the dough, begin to combine it by hand,  

      kneading the dough thoroughly for at least ten minutes, until it is  

      very smooth and has a consistent color. Set the dough into a covered  

      bowl in a warm place for an hour, to allow it to rise. 

 

   3. When the dough has risen to about double in size, punch it down and  

      divide it into 8 even portions (divide dough in half, divide those  

      halves in half, and then once more). Form the portions into tubular  

      shaped loaves about 8 inches long and 2 inches wide. Sprinkle the 

      entire surface of the loaves with cornmeal and place them on a cookie  

      sheet, or two. Cover the cookie sheet(s) with plastic wrap and let 

      the dough rise once more for another hour in a warm location. 

 

   4. Preheat the oven to 350 degrees. Uncover the dough and bake it for  

      20-24 minutes in the hot oven. Loaves should begin to darken slightly  

      on top when done. Serve warm with a sharp bread knife and butter  

      on the side. If you want whipped butter, like you get at the  

      restaurant, just use an electric mixer on high speed to whip  

      some butter until it's fluffy. 

 

      Makes 8 small loaves. 

 

 

   Outback Steakhouse Sydney's Sinful Sundae 

 

 

                         1 cup shredded coconut 

                4 large scoops vanilla ice cream 

                       1/2 cup Hershey chocolate syrup 

                               whipped cream (in a can) 

                      4 large, ripe strawberries 

 

   1. Preheat the oven to 300 degrees. 

   2. Spread the coconut over the bottom of the inside of a large oven pan. 

      Shake the pan a little to spread the coconut evenly. 

   3. Bake the coconut for 25-30 minutes or until the coconut is a light,  

      golden brown. You may have to stir or shake the coconut in the  

      last 10 minutes to help it brown evenly. 

   4. When the coconut has cooled, pour it onto a plate, or into a  

      large bowl. Roll each scoop of ice cream in the coconut until it is  

      well coated. Press down on the ice cream to help the coconut stick.  

      Put the ice cream into four separate bowls. 

   5. Heat up the chocolate syrup for 10-15 seconds in the microwave.  

      Pour about two tablespoons over each scoop of ice cream.  

      Try to completely cover the ice cream with chocolate. 

   6. Spray some whipped cream on the top of each scoop of ice cream. 

   7. Cut the stems from the strawberries and place one on each serving;  

      upside down on the whipped cream. Serve with a spoon. 

 

      Serves four. 

 

 

   Panda Express Orange Chicken 

 

 

                    2 lbs boneless chicken pieces, skinned 

                        1 egg 

                  1 1/2 t salt 

                          white pepper 

                          oil (for frying) 

           1/2 c plus 1 T cornstarch 

                    1/4 c flour 

                      1 T minced ginger root 

                      1 t minced garlic 

                     dash crushed hot red chiles 

                    1/4 c chopped green onions 

                      1 T rice wine 

                    1/4 c water 

               1/2 to 1 t sesame oil 

 

      ORANGE SAUCE FOR STIR FRY: 

 

        2 t Minced zest and 

      1/4 c Juice from 

          1 lg Orange 

      1/2 t Sugar 

        2 T Chicken stock 

        1 T Light soy sauce 

 

Combine all ingredients in small bowl and set aside. 

 

 

   Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,  

   salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour  

   together. Add chicken pieces, stirring to coat. 

  

   Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,  

   a small batch at time, and fry 3 to 4 minutes or until golden and crisp.  

   (Do not overcook or chicken will be tough.) Remove chicken from oil with 

   slotted spoon and drain on paper towels. Set aside. 

 

   Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger  

   and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles  

   and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce  

   and bring to boil. Add cooked chicken, stirring until well mixed.  

   Stir water into remaining 1 T cornstarch until smooth. 

   Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil. 

 

   Serve at once.  

 

   Makes 6 servings. 

 

 

   Papa John's Garlic Sauce 

 

 

                        1/4 - 1/2 stick margarine  

                              1/2 T Garlic powder 

                              1/4 t salt  

 

       Melt butter in the microwave (about 30 seconds).  

       Put in salt and garlic powder (to taste). 

       Microwave for 5 seconds longer.   Pecan Sandies 

 

 

                     1 1/2 c Vegetable shortening 

                       3/4 c Granulated sugar 

                    1 1/2 ts Salt 

                           2 Eggs 

                         4 c All purpose flour 

                      1/4 ts Baking soda 

                        2 tb Water 

                         1 c Shelled pecans 

 

 

   1  Preheat the oven to 325~F 

   2. In a large bowl, cream together the shortening, sugar, and salt  

      with an electric mixer on medium speed. 

   3. Add the eggs and beat well.  

   4. While mixing, slowly add the flour, baking soda, and water.  

   5. Chop the pecans into very small bits using a food processor or  

      blender on low speed. Be careful not to overchop; you don't want  

      to make pecan dust. The pieces should be about the size of rice grains. 

   6. Add the pecans to the dough and knead with your hands until the pecans 

      are well blended into the mixture.  

   7. Roll the dough into 1 inch balls and press flat with your hands  

      onto ungreased baking sheets. The cookies should be about 2 inches 

      in diameter and 1/2 inch thick.  

   8. Bake for 25-30 minutes or until the edges of the cookies are 

      golden brown. 

 

 

   Pillsbury Crescent Rolls 

  

 

                      2 pk Active Dry Yeast 

                    3/4 c  Warm Water (105 degrees) 

                    1/2 c  Sugar 

                      1 ts Salt 

                      2 lg Eggs 

                    1/2 c  Shortening  

                      4 c  Unbleached Flour 

                 Butter Or Regular Margarine, Softened 

            

  

    In a large mixing bowl, dissolve the yeast in the warm water.  Stir 

    in the sugar, salt, eggs, shortening and half of the flour into the 

    yeast mixture. 

   

    Add the remaining flour blending until smooth.  Scrape the dough from 

    the sides of the bowl and cover with a cloth dampened in warm water. 

    (The cloth should feel wet, but not be so wet that water drips onto 

    the dough.) Let rise in a warm place (85 degrees F.), until doubled, 

    about 1 1/2 hours. Divide the dough in half, rolling each half into a 

    12-inch circle 1/4 inch thick. Spread with the soft butter and cut 

    each circle into 16 wedges. Roll up each wedge beginning at the 

    largest end. Place, point side down, on a greased baking sheet. Curve 

    to form crescents. Cover and let rise until double, 1 hour. Preheat 

    the oven to 400 degrees F and bake for 12 to 15 minutes, or until 

    they are a rich golden brown. Brush with soft butter.  

 

    Makes 32 crescent rolls. 

 

 

   Pizza Hut Creamy Italian Dressing 

 

 

      2 teaspoons dried oregano 

      2 teaspoons dried basil 

    1/2 teaspoon dried thyme 

    1/2 teaspoon dried rosemary 

      1 teaspoon salt 

    1/2 teaspoon coarsely ground black pepper 

    1/4 cup red wine vinegar 

      1 tablespoon fresh lemon juice 

    1/4 cup mayonnaise 

    3/4 cup extra-virgin olive oil 

    1/3 cup freshly grated Parmesan cheese 

 

  Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir  

  in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise  

  and then the gradually whisk in the olive oil. Stir in the Parmesan  

  cheese. Transfer to a jar with a tight-fitting lid and store in the  

  refrigerator. Shake well before using.   Pizza Hut Original Pan Pizza                     

 

 

                   1 1/3 cups  Warm water (105F) 

                      1/4 cup  Non-fat dry milk 

                     1/2 teas. Salt 

                       4 cups  Flour 

                      1 Tbls.  Sugar 

                        1 pk.  Dry yeast 

                      2 Tbls.  Vegetable oil (for dough) 

                        9 Oz.  Vegetable oil (3 oz. per pan) 

                               Butter flavored Pam 

 

   Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add 

   water and stir to mix well. Allow to sit for two minutes. Add oil 

   and stir again. Add flour and stir until dough forms and flour is 

   absorbed. Turn out on to a flat surface and knead for about 10 minutes. 

 

   Divide dough into three balls. In three 9" cake pans, put 3 Oz. of 

   oil in each making sure it is spread evenly. Using a rolling pin,  

   roll out each dough ball to about a 9" circle. Place in cake pans. 

   Spray the outter edge of dough with Pam. Cover with a plate. Place 

   in warm area and allow to rise for 1 to 1 1/2 hours.  

 

            Sauce: 

                1 8 Ounce Can Tomato Sauce 

                1 Teaspoon Dry Oregano 

              1/2 Teaspoon Marjoram 

              1/2 Teaspoon Dry Basil 

              1/2 Teaspoon Garlic salt 

 

   Combine and let sit for 1 hour. 

 

      For Each Nine Inch Pizza: 

 

      1. Preheat oven to 475F 

      2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 

      3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 

      4. Place toppings of your choice in this order: 

         Pepperoni or Ham 

         Vegetables 

         Meats (cooked ground sausage or beef) 

      5. Top with 3 Oz. mozzarella cheese 

      6. Cook until cheese is bubbling and outer crust is brown. 

      7. Cut in six slices. 

 

 

   Pizzaria Uno's Chicago Deep Dish Pizza 

 

 

         Pan Dough: 

 

                  1 c  Warm tap  water (110-115ø)         

                1 pkg. Active dry yeast                     

              3 1/2 c  Flour                             

                1/2 c  Coarse ground cornmeal 

                  1 ts Salt 

                1/4 c  Vegetable oil 

 

         Pizza Topping: 

 

                  1 lb Mozzarella, sliced thin 

                  1 lb Italian Sausage, removed from the 

                       Casing and crumbled 

                  1 cn Whole tomatoes, drained and 

                       Coarsely crushed 

              2 cloves Garlic, peeled and minced 

                     5 Fresh basil leaves, chopped fine 

                  4 tb Freshly grated Parmesan Cheese 

 

  Pour the warm water into a large mixing bowl and dissolve the yeast 

  with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and 

  vegetable oil. Mix well with a spoon. Continue stirring in the rest 

  of the flour 1/2 cup at a time, until the dough comes away from the 

  sides of the bowl. Flour your hands and the work surface and kneed 

  the ball of dough until it is no longer sticky. 

   

  Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 

  to 60 minutes in a warm place, until it is doubled in bulk. Punch it 

  down and kneed it briefly. Press it into an oiled 15-inch deep dish 

  pizza pan, until it comes 2 inches up the sides and is even on the 

  bottom of the pan. Let the dough rise 15-20 minutes before filling. 

   

  Preheat the oven to 500 degrees. 

   

  While the dough is rising, prepare the filling. Cook the crumbled 

  sausage until it is no longer pink, drain it of it's excess fat. 

  Drain and chop the tomatoes. 

   

  When the dough has finished its second rising, lay the cheese over the 

  dough shell. Then distribute the sausage and garlic over the cheese. 

  Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese. 

   

  Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 

  degrees and bake for 25 to 35 minutes longer. Lift up a section of the 

  crust from time to time with a spatula to check on its color. The 

  crust will be golden brown when done. Serve immediately. 

 

 

 

    Planet Hollywood Cap'n Crunch Chicken 

 

 

Chicken Crunch: 

 2 c. Cap'n Crunch cereal 

 6 eggs 

 2 c. corn flakes  

 1 c. milk 

 2 1/2 c. all-purpose flour  

 25 to 30 chicken tenders 

 3 T. granulated onion 

 Vegetable oil for deep frying 

 3 T. granulated garlic  

Creole mustard sauce, recipe follows 

 1 T. pepper 

 

 In food processor, grind cereals until crumbly but some  

 1/8-inch chunks are still visible. Spread in a shallow pan. 

 

 In a bowl, combine flour, onion, garlic and pepper.  

 In a separate bowl, combine the eggs and milk. 

 Dredge chicken in seasoned flour. Dip in egg mixture, 

 coating evenly. Dredge in cereal mixture, 

 coating well. Arrange on wax paper. 

 Preheat oil in deep fryer to 325 degrees. 

 Deep fry chicken in batches for 3 1/2 minutes or until 

 golden brown. Drain.  

 Makes 4 servings. 

 

Creole Mustard Sauce 

 

 1/4 c. sliced green onions 

 2 T. horseradish 

 2 T. chopped garlic  

 1 T. red wine vinegar 

 2 T. chopped onion  

 1 T. water 

 2 T. chopped celery 

 2 tsp. cider vinegar 

 2 T. chopped green pepper  

 1 tsp. Worcestershire sauce 

 1 c. mayonnaise  

 1 tsp. Tabasco sauce 

 1/4 c. hot mustard  

 Salt and cayenne pepper to taste 

 2 T. yellow mustard 

 

 Combine all ingredients and mix well.  

 Serve on the side with chicken. Makes about 2 cups.    Ponderosa's Steak Sauce 

 

 

                   1/3  Cup Heinz 57 Sauce 

                   1/3  Cup Worcestershire Sauce 

                   1/3  Cup A-1 Steak Sauce 

                2 Tbls. Light corn syrup 

 

     Combine as listed and funnel into bottle with tight fitting cap. 

     Keep refrigerated to use in a few months. Shake well before using.  

 

   Popeye's Fried Chicken 

 

 

                       3 c Self-rising flour 

                       1 c Cornstarch 

                      3 tb Seasoned salt 

                      2 tb Paprika 

                      1 ts Baking soda 

                      1 pk Italian Salad Dressing Mix Powder      

                      1 pk Onion Soup Mix -- (1 1/2 Ounces) 

                      1 pk Spaghetti sauce mix -- (1/2 Ounce) 

                      3 tb Sugar 

                       3 c Corn flakes -- crushed 

                         2 Eggs -- well beaten 

                     1/4 c Cold water 

                      4 lb Chicken -- cut up 

 

    Combine first 9 ingredients in large bowl. Put the cornflakes into 

    another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil 

    into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 

    9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken 

    pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into 

    egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back 

    into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 

    minutes on medium high. Turn and brown other side of each piece. 

    Don't crowd pieces during frying. Place in prepared pan in single 

    layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side 

    loose for steam to escape. Bake at 350~ for 35-40 minutes removing 

    foil then to test tenderness of chicken. Allow to bake uncovered 5 

    minutes longer to crisp the coating. Serves 4. Leftovers refrigerate 

    well up to 4 days. Do not freeze these leftovers. Leftover coating 

    mix (1st 9 ingredients) can be stored at room temp in covered 

    container up to 2 months. 

 

 

   Popeye's Red Beans and Rice 

 

 

                    2 c Uncle ben's long grain rice (cooked) 

         1 - 16 oz. can Red chili beans in chili gravy 

                    1 t Chili powder 

                 1/4 ts Cumin 

                   Dash garlic salt 

 

        In saucepan, heat beans without letting them boil. 

        Stir in chili powder, cumin and garlic salt. When 

        piping hot, add warm rice and gently mix. 

    Red Lobster Cheese Biscuits 

 

 

         Dough: 

 

          1 1/4 lbs. Bisquik  

          3 Oz. freshly shredded cheddar cheese  

          11 Oz. cold water  

 

         Garlic Spread: 

 

          1/2 cup melted butter  

          1 teas. garlic powder  

          1/4 teas. salt  

          1/8 teas. onion powder  

          1/8 teas. dried parsley  

 

     To cold water, add Bisquik and cheese, blending in a mixing bowl.  

     Mix until dough is firm. 

 

     Using a small scoop, place the dough on a baking pan lined with  

     baking paper. Bake in 375 degree oven for 10 to 12 minutes or until  

     golden brown. While biscuits bake, combine spread ingredients. 

  

     Brush baked biscuits with the garlic topping. 

 

   Red Lobster Creamy Caesar Dressing 

 

 

                      3/4 cup Bottled Italian dressing  

                 1 tablespoon Parmesan, grated  

                 1 tablespoon Sugar  

                      1/3 cup Mayo  

                   1 teaspoon Anchovy paste, or  

                              Soy sauce  

 

      Combine all with wire whisk. Keep refrigerated. Use in a week.   Red 

Lobster Tartar Sauce 

 

 

                      1/3 cup Miracle Whip Salad Dressing 

                      2/3 cup Sour cream 

                      1/4 cup Confectioner's Sugar 

                3 Tablespoons sweet white onion, chopped fine 

                2 Tablespoons sweet pickle relish from jar  

                                with the relish juice  

                  3 Teaspoons carrot, chopped fine 

                 1/4 Teaspoon salt 

 

   Chop the sweet white onion in food processor, put in small container  

   and set aside. Chop carrot in food processor, and add to onion.  

   Mix in remaining ingredients and stir to blend thoroughly.  

   Do not use electric mixer. Refrigerate for at least 2 hours or overnight  

   to let flavors blend.   Reese's Peanut Butter Cups 

 

 

                     6 oz Pkg semi sweet chocolate chips 

                        4 Nestles milk chocolate bars 

                  1 1/4 c Peanut butter 

  

    Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top 

    of double boiler over HOT, not boiling water, stirring till smooth. 

    Use small muffin tin liners, or cut regular cupcake liners down to a 

    1" depth. Spoon HALF of the chocolate mixture equally into the 

    liners.  Melt the rest of the peanut butter over hot water, and spoon 

    this equally over the chocolate layer. Top with remaining chocolate. 

    Refrigerate to allow cups to set up before serving. 

   

    Makes: 24 tiny/12 large   Ruby Tuesday Apple Pie 

 

 

                1 (9-inch) frozen deep-dish apple pie  

                           (double crust or old-fashioned) 

                   1 stick Butter 

                      1 C. Light Brown Sugar 

                3 1/2 tsp. Cinnamon 

                  1/4 tsp. Allspice 

                  1/4 tsp. Ground Clove 

                1 1/2 tsp. Lemon Juice 

                    3/4 C. flour 

                    1/2 C. sugar 

                  10 Tbsp. frozen butter (see Note) 

                  1 1/3 C. chopped walnuts 

                           Ice cream (optional)  

 

  Let pie thaw at room temperature for 30 to 45 minutes.  

 

  Preheat oven to 350 degrees. In a small saucepan, melt the stick of  

  butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, 

  allspice, cloves and lemon juice. Stir until well blended and sugar is 

  melted, about 3 minutes. Make an X in the center of the top crust of the  

  pie and fold back the crust.  

 

  Pour the butter mixture evenly into the pie and then replace the crust. 

  Leave 4 vent holes, sealing the rest of the pastry.  

 

  Bake for 30 minutes. 

 

  Remove from the oven and set aside. Reduce heat to 325 degrees. 

 

  Grate frozen butter into a medium-sized bowl. Toss the grated butter with 

  flour, remaining sugars, remaining cinnamon and walnuts.  

  Carefully wrap an aluminum foil band around the edge of the pie,  

  creating a lip to hold topping. Sprinkle topping evenly over pie. 

  

  Bake for 30 to 40 minutes. Let rest for 10 minutes then 

  serve with ice cream, if desired. 

 

 

   Sara Lee Cheesecake 

 

 

        Crust: 

 

               1 1/2 cups Fine graham cracker crumbs                  

                 1/4 cup Granulated sugar            

                 1/2 cup Butter (softened) 

 

 

        Filling: 

 

               1 pound Cream cheese 

               1 cup Sour cream 

               2 tablespoons Cornstarch 

               1 cup Granulated sugar 

               2 tablespoons Butter (softened) 

               1 teaspoon Vanilla extract 

 

 

        Topping: 

 

             3/4 cup Sour cream 

             1/4 cup Powdered sugar 

 

 

  Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix  

  well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,  

  or until the edges are slightly brown. Reduce oven to 350 F. For filling,  

  combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix  

  until sugar has disolved. Add the butter and vanilla and blend until  

  smooth. Be careful not to overmix, or the filling will become too fluffy  

  and will crack when cooling. Pour the filling over the crust. Bake for 30  

  to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1  

  hr. For topping, mix sour cream and powdered sugar. Spread mixture over  

  top of cooled cheesecake. Chill or freeze until ready to eat. 

 

 

   Sara Lee Poundcake 

 

 

                  1 stick unsalted butter  

                  3/4 C. sugar  

                  3 eggs  

                  1 C. cake flour 

                  2 T. dry powdered milk  

                  1 T. corn syrup  

                  juice of half a small lemon  

                  1/4 tsp. salt  

                  1/2 tsp. vanilla  

                  1/4 tsp. nutmeg  

                  1/2 tsp. baking powder 

                  1/4 tsp. mace (optional)  

 

 

    Allow butter to reach room temperature, if you can try to use unsalted  

    butter. Cream sugar and butter together until light and fluffy.  

    Add eggs one at a time and mix well. Add in flour, powdered milk,  

    and corn syrup. Beat each in well. Add juice of half a lemon, salt,  

    vanilla, nutmeg, and mace. Make sure everything is well blended,  

    and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, 

    checking for doneness by inserting a toothpick and seeing if it comes  

    out clean.          

    You almost want to underbake this.    Sbarro Baked Ziti 

 

 

 2 lbs. Ziti (uncooked) 

 2 lbs. Ricotta Cheese 

 3 Oz. Grated Romano Cheese 

 3 Cups Garlic & Onion Tomato Sauce (any brand will do) 

 1/2 Teas. Black Pepper 

 1 1/2 lbs. Shredded Mozzarella Cheese 

 

 1.  Cook Ziti according to package directions - 12 to 14 minutes 

      until al dente stirring often. After cooking, drain ziti well, but 

      DO NOT RINSE OFF UNDER WATER! 

 

 2.  While Ziti is cooking preheat oven to 350F. Combine 

      ricotta, romano, tomato sauce (reserve 1/4 cup) and pepper in  

      large mixing bowl. 

 

 3.  Gently combine cooked ziti with cheese/sauce mixture. 

      In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce. 

      Add ziti and top with mozzarella cheese. Cover loosely with 

      aluminum foil and bake until mozzarella is thoroughly melted 

      (about 12-15 minutes). Serve with garlic bread and additional 

      sauce if desired.   Sbarro Tomato Sauce 

 

 

        2 - 1 lb. 12 oz. Cans Crushed Tomatoes 

        1 - Tomato Can Cold Water (more or less to desired thickness) 

      4 Oz. Grated Romano Cheese 

     12 oz. Olive Oil 

     10 oz. Diced Onions 

      1 oz. Chopped Fresh Garlic 

    1/2 oz. Chopped Fresh Italian Parsley 

      3 oz. Sherry Cooking Wine 

 

      **SPICES** 

     2 Tbls. Salt 

     2 tsp. Oregano 

   1/2 tsp. Crushed Red Pepper 

   1/2 tsp. Black Pepper 

     2 tsp. Basil 

 

   1. Heat oil until hot but not smoking. Add onions and saute until 

      almost browned. Add garlic. 

 

   2. When garlic is brown, de-glaze pan with sherry. Add parsley and stir. 

 

   3. Add tomatoes, water, cheese, and spices. Mix well. 

 

   4. Bring just to boil and simmer one hour. 

 

 

 

   Shake and Bake 

  

   

  4 Cups Flour 

  2 Tsp. Cayenne Pepper 

  1 Cup Bran Flake Cereal (crushed) 

  2 Tbls. Parsley Flakes 

  2 Tsp. Garlic Powder 

  1 Tbls. Onion Powder 

  2 Tsp. Chili Powder 

  2 Tbls. Taco Seasoning 

  1 Tsp. Ground Pepper 

  1 Tsp. Curry Powder 

  1 Tsp. Basil 

  1 Tsp. Oregano 

 

  Mix together well. 

 

  Preheat oven to 400F 

  

  Dredge 1 disjointed chicken in above mix. 

 

  Melt 1/4 cup butter in a shallow 9 x 12 baking pan. 

 

  Place chicken skin side down and baste top with 

  melted butter from the pan. Bake uncovered for 25 min. 

 

  Turn skin side up, reduce heat to 350F and bake 

  until tender; 30 - 35 minutes. 

    Sizzler Cheese Toast 

 

 

                           1 Lb. Butter (slightly softened) 

                           8 Oz. Grated Parmesan Cheese 

                                 Sliced Italian Bread 

 

            In a mixer, cream together the butter and cheese. 

 

   1. Preheat a griddle or large frying pan on medium-high. 

 

   2. Spread cheese mixture on bread about 1/4" thick. 

 

   3. Place bread cheese side down on griddle. Cook until cheese 

      has browned.    Snapple Flavored Ice Teas 

 

 

                   2 quarts water 

                   3 Lipton Tea Bags 

 

    For any of the flavors, boil the water in a large  

    saucepan. When the water comes to a rapid boil, turn off the heat, 

    put tea bags into water and cover. After tea has brewed about 1 hour, 

    pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea. 

    The tea should still be warm so the sugar or sweetener will dissolve  

    easily. Add the flavoring ingredients (plus additional water if needed  

    to bring the tea to the 2 quart line. Chill. 

  

       For Lemon: 

           3/4 cup sugar (or 1 16 oz. bottle light corn syrup) 

           1/3 cup + 2 tbsp Lemon juice 

 

       For Diet Lemon: 

           12 - 1 gram envelopes sweet n' low or equal 

           1/3 cup + 2 tbsp lemon juice 

 

       For Orange: 

           3/4 cup sugar (or 1 16 oz. bottle light corn syrup) 

           1/3 cup lemon juice 

           1/8 tsp. Orange extract 

 

       For Strawberry: 

           3/4 cup sugar (or 1 16 oz. bottle light corn syrup) 

           1/3 + 1 tbsp lemon juice 

           1 tbsp. strawberry extract 

 

       For Cranberry: 

           3/4 cup sugar (or 1 16 oz. bottle light corn syrup) 

           1/3 cup + 2 tbsp lemon juice 

           2 tbsp Ocean spray cranberry juice-cocktail concentrate 

 

   Snickers Candy Bar 

 

 

                    1/4  cup light corn syrup 

               2 tablespoons butter 

                1 tablespoon vanilla extract 

                     1/8 cup peanut butter 

                      1 dash salt 

                      3 cups powdered sugar 

                          35 unwrapped Kraft caramels 

                       1 cup dry-roasted unsalted peanuts 

                       1 bag milk-chocolate chips -- (12-ounce) 

 

   With the mixer on high speed, combine the corn syrup, butter, vanilla, 

   peanut butter, and salt until creamy.  Slowly add the powdered sugar. 

   When the mixture has the consistency of dough, remove it from the bowl 

   with your hands and press it into a lightly greased 9x9-inch pan. Put in 

   the refrigerator. Melt the caramels in a small pan over low heat. 

   When the caramel is soft, mix in the peanuts.  Pour the mixture over the 

   refrigerated nougat in the pan. Let this cool in the refrigerator. 

   When the refrigerated mixture is firm, melt the chocolate over low heat 

   in a double boiler or in a microwave oven set on high for 2 minutes. 

   Stir halfway through cooking time. When the mixture in the pan has 

   hardened, cut it into 2x1-inch sections. Set each chunk onto a fork 

   and dip into the melted chocolate. Tap the fork against the side of the 

   bowl or pan to knock off any excess chocolate. Then place the chunks on 

   waxed paper to cool at room temperature (less than 70 degrees F). This 

   could take several hours, but the bars will set best this way. You can 

   speed up the process by placing the bars in the refrigerator for 30  

   minutes. 

 

   Makes about 2 dozen bars. 

 

 

 

 

   Soup Nazi's Seafood Bisque 

 

 

                   2 cups dry white wine 

                        1 bay leaf 

                        1 onion, roughly chopped 

                        1 clove garlic 

                        2 ribs celery 

                        1 lobster, 1 1/2 to 2 pounds 

           12 medium-size shrimps, in shell 

                       24 mussels, well scrubbed 

                       12 sea scallops 

                   4 cups heavy cream 

                    1 cup milk 

               1 teaspoon dried thyme 

             1 tablespoon minced fresh parsley 

             1/4 teaspoon dried rosemary 

                    1 cup fresh spinach, well rinsed and chopped 

                  1/2 cup grated carrot  

           salt and freshly ground black pepper to taste 

             1/2 teaspoon fresh lemon juice 

 

 

   1. Combine the white wine, bay leaf, onion, garlic and celery in a large  

      stock pot over medium heat. Boil. Add the lobster, cover the pot 

      and steam for 10 minutes. Remove the lobster, set aside and cool. 

 

   2. Add the shrimps to the boiling broth, cover the pot and steam for  

      5 minutes. Remove the shrimps with tongs, set aside and cool. 

 

   3. Add the mussels, cover the pot and steam until they open,  

      about 5 minutes. Remove the mussels with the tongs, 

      extract the meat and discard the shells. 

 

   4. Add 2 cups of water to the liquid in the pot, bring to a boil and  

      add the scallops. Cover the pot, and steam for 3 minutes. 

      Remove the scallops with the tongs. 

 

   5. Extract the lobster meat, reserving the shells. Peel and devein the  

      shrimps, reserving the shells. Chop the meat into bite-size pieces,  

      cover and set aside. 

 

   6. Return the lobster and shrimp shells to the broth and add 2 more  

      cups of water. Bring to a boil, then reduce heat to simmer for  

      30 minutes. Strain the broth and return it to the pot. Discard shells. 

 

   7. Bring the broth to a simmer over low heat. Add the cream, milk and  

      herbs and simmer until mixture thickens slightly, about 5 minutes. 

      Add the seafood and simmer for 2 minutes. Stir in the spinach and  

      carrots and simmer another 2 minutes to just wilt the spinach. 

      Season with salt, pepper, and lemon juice. Serve hot. 

 

      Yield: 6 Servings 

 

 

   Starbuck's Frappuccino 

 

 

                     1/2 cup fresh espresso 

                  2 1/2 cups lowfat milk (2 percent) 

                     1/4 cup granulated sugar 

                1 tablespoon dry pectin 

 

     Combine all ingredients in a covered container. Shake until 

     sugar and pectin are dissolved.   Steak & Ale Hawaiian Chicken 

 

 

                         4-6 Chicken Breasts 

 

            Marinade: 

                        1/4 c. soy sauce 

                 1/2 c. + 2 T. dry sherry 

                      1 1/2 c. unsweetened pineapple juice 

                        1/4 c. red wine vinegar 

                 1/4 c. + 2 T. sugar 

                      1/2 tsp. garlic powder 

 

   Combine all ingredients and marinate chicken overnight. 

   Remove and grill, saute or bake. Baste with marinade ONLY during the  

   first several minutes of cooking. Top each breast with a slice of  

   munster or provolone cheese and broil just until cheese starts to melt.   

Stouffer's Macaroni and Cheese 

 

 

                2 - 10 ounce packages Stouffer's Frozen Welsh Rarebit 

                       (defrosted)  

                     1 cup elbow macaroni  

               2 teaspoons salt  

                     1 cup sour cream  

                   1/4 cup grated Cheddar cheese  

 

      Preheat oven to 400 degrees.  

 

      Heat Welsh Rarebit in top of double boiler over rapidly 

      boiling water for 15 to 20 minutes just until hot. 

  

      Cook macaroni following package directions. Drain well. 

 

      Pour Welsh Rarebit into a 2-quart casserole; add cooked 

      macaroni, salt and sour cream. Stir to combine. Sprinkle with 

      grated cheese. Bake at 400 degrees for 20 minutes.  

 

      Serves 4.    Swiss Miss Hot Chocolate 

 

 

                 1 16 oz. box of non fat dry milk  

                 1 C. Sugar  

                 3/4 C. cocoa  

 

 

    Sift all ingredients together three times. Store this mixture in a  

    tightly sealed container in a cool place. When ready to use,  

    you can add a couple of heaping tablespoons to hot water.  

 

    Sprinkle miniature marshmallows on top.   T.G.I. Friday's Jack Daniels Grill 

Glaze 

 

 

                      1 head of garlic 

                   1 tablespoon olive oil 

                        2/3 cup water 

                          1 cup pineapple juice 

                        1/4 cup teriyaki sauce 

                   1 tablespoon soy sauce 

                     1 1/3 cups dark brown sugar 

                  3 tablespoons lemon juice 

                  3 tablespoons minced white onion 

                   1 tablespoon Jack Daniels Whiskey 

                   1 tablespoon crushed pineapple 

                   1/4 teaspoon cayenne pepper 

 

  1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the  

     garlic will sit flat. Remove the papery skin from the garlic, but  

     leave enough so that the cloves stay together. Put garlic into a  

     small casserole dish or baking pan, drizzle olive oil over it, and  

     cover with a lid or foil. Bake in a preheated 325° oven for 1 hour.  

     Remove garlic and let it cool until you can handle it. 

 

  2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and  

     brown sugar in a medium saucepan over medium/high heat.  

     Stir occasionally until mixture boils then reduce heat until mixture  

     is just simmering. 

 

  3. Squeeze the sides of the head of garlic until the pasty roasted garlic  

     is squeezed out. Discard remaining skin and whisk to combine. 

 

  4. Add remaining ingredients to the pan and stir. 

 

  5. Let mixture simmer for 40-50 minutes or until sauce has reduced by  

     about 1/2 and is thick and syrupy. Make sure it doesn't boil over. 

 

     Makes 1 cup of glaze.  

 

 

   T.G.I. Friday's Soy Dressing 

 

 

                    1/3 C. Peanut Oil 

                    1/3 C. Cider Vinegar 

                    1/3 C. Water 

                   2 Tbsp. Soy sauce 

                   2 Tbsp. Green Onion stems 

                   1 Tbsp. Honey 

                  1/2 Tsp. Prepared hot mustard 

 

               

 

      Combine all ingredients in a jar with a tight-fitting lid;  

      shake the jar vigorously to combine ingredients thoroughly.   

      Keep refrigerated and covered to use within a few weeks.   

      Shake before using.   Taco Bell Crispitos 

 

 

                   1/8 C. Cinnamon  

                   1/2 C. Sugar  

                   10 Flour Tortillas  

 

                   Oil to fry with  

 

 

  Mix together cinnamon and sugar very well. In a dutch oven, or  

  large skillet heat the oil to 350 degrees. If you do not have a  

  thermometer, you can set it on medium high, but be carefull to watch  

  that it doesn't get too hot and begin to smoke. Quarter the tortillas  

  and deep fry 2-4 at a time. Allow them to cook on one side for about  

  30 seconds or unitl golden brown, turn over, and repeat. When 

  both sides are brown take out, and place on paper towels to drain.  

  While the tortillas are draining liberally sprinkle with cinnamon  

  and sugar mixture. These are really great with honey.    Taco Bell Enchirito 

 

 

                            1 pound Ground beef 

                       1/4 teaspoon Salt 

                         1 teaspoon Chili powder 

                     1/2 tablespoon Dried minced onion 

                              1 can Refried beans 30 oz. 

                                1/4 Diced onion 

                              1 can La Victoria enchilada sauce 

                         2 1/2 cups Shredded cheddar cheese 

                              1 can Sliced black olives (2 oz.) 

                          1 package Flour tortillas (10 or 12") 

 

 Slowly brown the ground beef in a skillet using a wooden spoon or spatula 

 to separate the beef into pea-sized pieces. Add the salt, chili powder, and 

 minced onion. With a mixer, or potato masher, beat the refried beans until 

 smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at 

 once in a covered container, or wrapped in moist towel in microwave. Set on 

 high for 40 sec. or warm individually in skillet for 2-3 min. per side. 

 Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2 

 tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each 

 tortilla over the beans. Place the tortilla onto a plate. Spoon 

 3 tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup 

 shredded cheese, and top with 3 olive slices.   Taco Bell Green Sauce 

 

 

                         1 lb. fresh tomatillos 

                       3 large jalapeno peppers, seeded 

                             1 medium onion, chopped 

                             2 cloves garlic 

                             6 sprigs of cilantro, stems removed 

                             2 cups chicken broth 

                          1 T. vegetable oil 

 

   Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos  

   and peppers in chicken broth for 10 minutes. Strain, reserving broth.  

   Combine tomatillos, peppers and remaining ingredients, except for the  

   oil, in a blender and mix until almost smooth. Heat oil in frying pan  

   until very hot. Add the tomatillo mixture and cook for 4-5 minutes,  

   stirring constantly until dark and thick. Add reserved broth to mixture  

   and bring to a boil. Reduce heat and cook until thickened,  

   about 10 minutes, stirring occasionally.   Taco Bell Hot Sauce 

 

 

                      6 oz Can Tomato Paste 

                         3 cup Water 

                        2 tsp. Cayenne pepper 

                   1 1/2 Tbls. Chili powder 

                    2 1/2 tsp. Salt 

                        2 tsp. Cornstarch 

                        2 tsp. Distilled white vinegar 

                       1 Tbls. Minced dried onion 

                       2 Tbls. Canned jalapeno slices 

 

 

  1. Combine the tomato paste with the water in a saucepan over medium heat. 

     Stir until smooth.  

  2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, 

     and dried onion and stir.  

  3. Chop the jalapeno slices very fine. You can use a food processor,  

     but don't puree. 

  4. Heat the mixture to boiling. Continue to stir about 3 minutes 

     and remove from the heat.  

  5. Let the sauce stand until cool, and then put 

     in a tightly sealed container and refrigerate. 

  

     This will last for 1 to 2 months. Makes 3 1/2 Cups. 

 

 

   The REAL Neiman Marcus Cookie Recipe 

 

 

                     1/2 cup unsalted butter, softened 

                       1 cup brown sugar 

                         3 T granulated sugar 

                           1 egg 

                        2 t. vanilla extract 

                      1/2 t. baking soda 

                      1/2 t. baking powder 

                      1/2 t. salt 

                   1-3/4 cup flour 

                    1-1/2 t. instant espresso powder, slightly crushed 

                    8 ounces semi-sweet chocolate chips 

 

  Cream the butter with the sugars until fluffy. Beat in the egg & vanilla  

  extract. Combine the dry ingredients & beat into the butter mixture.  

  Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie  

  sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.   

Thomas English Muffins 

 

 

 1 lb All-purpose or bread flour 

 1 t Salt 

 1 1/2 T Dry yeast 

 1 t Sugar 

 1 cup Warm milk  

 2 oz Butter, melted 

 

Sift the flour and salt into a bowl and leave in a warm place. Dissolve 

the yeast and sugar in warm (105 F) milk (M-Waved). Let froth, 

then mix in the butter. Stir all the liquid into the warm flour and beat 

well until smooth and elastic. Cover and proof in a warm place for 50 

minutes or until doubled in bulk. Turn onto a well-floured board and 

knead, working a little more flour if necessary to make the dough easier 

to shape. Round up the dough, roll into a thick sausage shape and (using 

the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 

~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put 

onto a greased baking sheet. Cover (use greased plastic wrap) and put 

in a warm place to proof for 30-40 minutes or until springy to the touch. 

Leave room for expansion and be careful not to over-proof, as the muffins 

will get flabby and lose their shape. Warm and grease the bakestone 

lightly. Lift the muffins carefully onto the bakestone and cook over very 

moderate heat for 8-10 minutes until pale gold underneath. Turn and cook 

the other side. Wrap in a cloth and keep warm if cooking in batches. To 

serve, insert a knife in the side, pull the top and bottom slightly apart, 

and insert slivers of butter. 

   Tony Roma's Baby Back Ribs 

 

 

                Combine:  

                        1 cup ketchup  

                        1 cup vinegar  

                      1/2 cup dark corn syrup  

                  2 teaspoons sugar  

                 1/2 teaspoon salt  

                 1/4 teaspoon garlic powder  

                 1/4 teaspoon onion powder  

                 1/4 teaspoon tabasco pepper sauce  

 

            Heat over high heat until boiling.  

 

            Reduce heat, simmer 30-40 minutes until thick.  

 

     Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.  

 

     Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours.  

 

        Remove ribs from foil and smother with more sauce.  

        Grill on hot barbecue for 2-4 minutes per side.    Tony Roma's Onion 

Rings 

 

 

                            6 each White onions  

                             1 cup Milk  

                            3 each Eggs, beaten  

                                   Salt  

                            2 cups Pancake mix  

 

            Slice the onions crosswise and separate into rings. 

 

           Combine milk, eggs, and salt to taste in mixing bowl. 

 

             Soak the onions in the mixture about 30 minutes. 

 

                  Place pancake mix in a shallow bowl. 

 

              Heat oil for frying in skillet to 375 degrees. 

 

        Remove the onion rings from milk mixture, dip in pancake mix 

        and place in hot oil. Fry rings until golden brown and drain on 

        paper towels. Pack fried onion rings solidly, but loosely, without 

        pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15 

        minutes. Turn onto serving plate. 

 

 

   Twix Bars 

 

 

    35 unwrapped Kraft caramels 

    1/4 cup water 

    1 box Nabisco Lorna Doone shortbread 

          cookies -- (40) 

    2 bags milk-chocolate chips -- (12 ounce) 

 

   1. Combine the caramels with the water in a small pan and melt over  

      low heat. 

   2. Place the shortbread cookies side by side on an ungreased cookie sheet. 

   3. Spoon a dab of caramel onto each cookie. Then place all the cookies in 

      the refrigerator until the caramel firms up. 

   4. In the meantime, in a double boiler over low heat, melt the chocolate 

      chips. You may also use the microwave for melting the chocolate. 

      Just heat the chips for 1 minute on high, stir, then heat for 

      another minute. 

   5. Remove the cookies from the refrigerator. Rest each one on a fork and  

      dip it into the chocolate. Tap the fork on the side of the pan or bowl 

      to knock off any excess chocoloate. Then place each one on a sheet 

      of waxed paper and let them cool at room temperature (65-70F). 

      This could take several hours, but the bars will set best this way. 

      If you want to speed up the process, put the candy in the 

      refrigerator for 30 minutes. 

 

      Makes 40 bars. 

 

 

   Waldorf Hotel's Waldorf Salad 

 

 

   1 cup walnut halves 

   1/2 cup mayonnaise 

   1/4 cup plain yogurt 

   1 teaspoon prepared mustard 

   Pinch of dry mustard 

   Juice of 1/2 lemon 

   4 to 6 tart apples, peeled, cored, and diced (2 cups) 

   1 to 2 cups finely diced inner ribs celery  

          (white part only), leaves reserved 

   Salt and freshly ground black pepper 

   2 bunches tender greens, such as arugula, baby kale,  

     or pepper cress, washed and dried 

   2 tablespoons olive oil 1 tablespoon fresh lemon juice   

 

 Preheat the oven to 325°F.  

 

 Spread the walnuts on a baking sheet and toast in the oven  

 for 4 to 5 minutes, until aromatic and lightly toasted. 

 Let cool.  

 

 Combine the mayonnaise, yogurt, both mustards, and the lemon juice  

 in a large bowl. Fold in the apples and diced celery and  

 season with salt and pepper.  

 

 Put the salad greens in a large bowl. Add the olive oil and lemon juice,  

 season with salt and pepper, and toss well. Divide the greens among four  

 plates. Spoon the apple mixture onto the greens and sprinkle with the  

 toasted walnuts and reserved celery leaves.  

 

 Yield: Serves 4  

 

   Wendy's Chili 

 

 

                            1 pound ground beef 

                   1 - 14.5 Oz. can tomato sauce 

                   1 - 14.5 Oz. can kidney beans (with liquid) 

                   1 - 14.5 Oz. can pinto beans (with liquid) 

                            1/2 cup diced onion 

                            1/4 cup diced green chilies 

                            1/4 cup diced celery 

                           2 medium tomatoes, chopped 

                        1 teaspoons cumin powder 

                      2 tablespoons chili powder 

                         1 teaspoon black pepper 

                        2 teaspoons salt 

                              1 cup water  

 

  1. Brown the ground beef in a skillet over medium heat; drain off the fat. 

  2. Using a fork, crumble the cooked beef into pea-size pieces. 

  3. In a large pot, combine the beef plus all the remaining ingredients,  

     and bring to a simmer over low heat. Cook, stirring every 15 minutes,  

     for 2 to 3 hours.  

 

     Makes about 12 servings.    Wendy's Frosty 

 

 

                           1 c  Milk 

                         1/2 c  Nestle's Quik 

                           3 c  Softened Vanilla ice cream 

                                -in refrigerator 1 hour 

 

 

        Blend Milk and Quik for 10 seconds on high speed. 

 

        "Pulse" in the ice cream until barely mixed.   Wheat Thins 

 

 

                     1 3/4 c  Whole wheat flour 

                     1 1/2 c  White flour 

                       1/3 c  Oil 

                       3/4 ts Salt 

                         1 c  Water 

  

   

  1. In large mixing bowl, combine the flours and thoroughly mix. 

 

  2. In separate bowl blend the oil, salt, and water. 

   

  3. Add liquid mixture to dry, mixing well but as little as possible. 

   

  4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8" 

     thick.  Mark with knife for size crackers desired, but do not cut  

     through. Prick each cracker a few times with fork. Sprinkle lightly  

     with salt or onion salt, if desired. 

   

  5. Bake at 350F until crisp and light brown, about 30 minutes. 

  

  6. When cool, separate into individual crackers. 

 

 

   Wicker's BBQ Sauce 

 

 

       1 1/4 cups Cider vinegar 

           1 tsp. black pepper 

       2 1/2 tsp. salt 

       1 1/2 tsp. sugar 

           4 tsp. chili powder 

           1 tsp. dry mustard 

           1 tsp. paprika 

         1/2 tsp. ground cumin 

 

   Combine all ingredients and cook for 5-10  

   minutes to dissolve spices. Use as a marinade 

   and basting with your favorite BBQ recipe. 

   Yoo Hoo 

 

 

                     1/2 Cup  Nestle chocolate powder 

                   1 1/2 Cups Nonfat dry milk powder 

                       3 Cups Water 

 

          Mix all contents in a blender for 30 seconds.  

          Refrigerate till cool. Makes 2 drinks. 

 

   York Peppermint Patties  

 

 

          1 Egg white 

          4 cups powdered sugar 

        1/3 cup light corn syrup 

        1/2 teaspoon Peppermint oil or extract 

            Cornstarch for dusting 

          1 16-oz. bag semi-sweet chocolate chips 

 

  1. In a medium bow, beat the egg white until it is stiff 

      and forms peaks. Don't use a plastic bowl for this. 

  2. Slowly add the powdered sugar while blending with an 

      electric mixer set on medium speed. 

  3. Add the corn syrup and peppermint oil or extract and 

      knead the mixture with your hands until it has the smooth  

      consistency of dough. 

  4. Using a flat surface and a rolling pin lightly dusted with 

      cornstarch, roll out the peppermint dough 1/4-inch thick.  

  5. Punch out circles of peppermint dough with a biscuit 

      cutter or a clean can with a diameter of about 2 1/2- 

      inches. Make approximately 20, place them on plates 

      or cookie sheets, and let them firm up in the  

      refrigerator, about 45 minutes. 

  6. Melt the chocolate chips in a microwave set on high  

      for 2 minutes. Stir halfway through the heating time. 

      Melt thoroughly, but do not overheat. Melting 

      the chocolate chips can also be done using a 

      double-boiler over low heat.  

  7. Drop each patty into the chocolate and coat completely. 

      Using 2 forks, one in each hand, lift the coated patty from the   

      chocolate. Gently tap the forks against the bowl to knock of   

      the excess chocolate and place each patty on waxed paper. 

  8. Chill the peppermint patties until firm, about  

      30 minutes. Makes 20 peppermint patties. 

 

 

Insider's Recipes For Brand Name Foods 

All Rights Reserved: 1998 VJJE Publishing Co. (Duplication Not Allowed) 

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A1 Sauce 

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Almond Joy Bars 

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Applebee's Lemonade 

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Applebee's Low-Fat Blackened Chicken Salad 

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Applebee's Oriental Chicken Salad 

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Arby's Barbecue Sauce 

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Arby's Horsey Sauce 

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Arthur Treacher's Fish Batter 

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Auntie Ann's Pretzels 

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Baby Ruth Bars 

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Bailey's Original Irish Cream 

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BB King's BBQ Ribs 

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Ben & Jerry's Cherry Garcia 

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Ben & Jerry's Giant Chocolate Chip Cookies 

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Ben & Jerry's NY Super Fudge Chunk 

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Benihana Fried Rice 

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Benihana Ginger Salad Dressing 

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Bennigan's Hot Bacon Dressing 

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Bennigan's Onion Soup 

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Black Angus Garlic Cheese Bread 

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268388 

Black Eyed Pea's Broccoli-Cheese Soup 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\BLACKE~1.TXT 

268388 

269077 

[none] 

269077 

269077 

[none] 

269077 

269077 

Boboli Pizza Crust 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\BOBOLI~1.TXT 

269077 

270009 

[none] 

270009 

270009 

[none] 

270009 

270009 

Borden's Sweetened Condensed Milk 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\BORDEN~1.TXT 

270009 

270276 

[none] 

270276 

270276 

[none] 

270276 

270276 

Boston Market Chicken 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\BOSTCHIX.TXT 

270276 

270981 

[none] 

270981 

270981 

[none] 

270981 

270981 

Boston Market Meatloaf 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\BOSTON~2.TXT 

270981 

272864 

[none] 

272864 

272864 

[none] 

272864 

272864 

Brown Derby's Original Cobb Salad 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\BROWND~1.TXT 

272864 

274574 

[none] 

274574 

274574 

[none] 

274574 

274574 

Buffalo-Style Chicken Wings 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\BUFFAL~1.TXT 

274574 

275184 

[none] 

275184 

275184 

[none] 

275184 

275184 

Cajun Cafe's Bourbon Chicken 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CAJUNC~1.TXT 

275184 

275933 

[none] 

275933 

275933 

[none] 

275933 

275933 

California Pizza Kitchen Thai Chicken Pizza 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CALIFO~1.TXT 

275933 

278135 

[none] 

278135 

278135 

[none] 

278135 

278135 

Carl's Jr. Famous Star 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CARL'S~1.TXT 

278135 

279081 

[none] 

279081 

279081 

[none] 

279081 

279081 

Cheese Nips 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CHEESE~2.TXT 

279081 

281614 

[none] 

281614 

281614 

[none] 

281614 

281614 

Cheesecake Factory Pumpkin Cheesecake 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CHEESE~1.TXT 

281614 

283414 

[none] 

283414 

283414 

[none] 

283414 

283414 

Chi-Chi's Salsa 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CHISAL.TXT 

283414 

284064 

[none] 

284064 

284064 

[none] 

284064 

284064 

Chi-Chi's Sweet Corn Cake 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CHISWT~1.TXT 

284064 

285624 

[none] 

285624 

285624 

[none] 

285624 

285624 

Chi-Chi's Seafood Enchiladas 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CHI-SEAF.TXT 

285624 

286481 

[none] 

286481 

286481 

[none] 

286481 

286481 

Chick-Fil-A Chicken Sandwich 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CHICK-~1.TXT 

286481 

287861 

[none] 

287861 

287861 

[none] 

287861 

287861 

Chili's Nacho Burger 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CHILI'~1.TXT 

287861 

291131 

[none] 

291131 

291131 

[none] 

291131 

291131 

Chips Ahoy 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CHIPSA~1.TXT 

291131 

292166 

[none] 

292166 

292166 

[none] 

292166 

292166 

Cinnabon Rolls 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CINNAB~1.TXT 

292166 

293637 

[none] 

293637 

293637 

[none] 

293637 

293637 

Clausen Kosher Dill Pickles 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CLAUSE~1.TXT 

293637 

294389 

[none] 

294389 

294389 

[none] 

294389 

294389 

Coney Island Dogs 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CONEYI~1.TXT 

294389 

295134 

[none] 

295134 

295134 

[none] 

295134 

295134 

Cracker Barrel's Bread Pudding 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CRACKBRE.TXT 

295134 

297128 

[none] 

297128 

297128 

[none] 

297128 

297128 

Cracker Barrel's Hashbrown Casserole 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CRACKE~2.TXT 

297128 

297685 

[none] 

297685 

297685 

[none] 

297685 

297685 

Cracker Jack 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\CRACKE~1.TXT 

297685 

298716 

[none] 

298716 

298716 

[none] 

298716 

298716 

Dairy Queen Blizzard 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\DAIRYQ~1.TXT 

298716 

299482 

[none] 

299482 

299482 

[none] 

299482 

299482 

El Pollo Loco Chicken 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\ELPOLL~1.TXT 

299482 

299898 

[none] 

299898 

299898 

[none] 

299898 

299898 

El Torito's Black Bean Soup 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\ELTORI~2.TXT 

299898 

301052 

[none] 

301052 

301052 

[none] 

301052 

301052 

El Torito's Mexican Caesar Salad 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\ELTORI~1.TXT 

301052 

303088 

[none] 

303088 

303088 

[none] 

303088 

303088 

Entenmann's Fat Free Chocolate Cupcakes 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\ENTENM~1.TXT 

303088 

304159 

[none] 

304159 

304159 

[none] 

304159 

304159 

Fiddle Faddle 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\FIDDLE~1.TXT 

304159 

306139 

[none] 

306139 

306139 

[none] 

306139 

306139 

Fig Newtons 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\FIGNEW~1.TXT 

306139 

306995 

[none] 

306995 

306995 

[none] 

306995 

306995 

Four Seasons Crab Cakes 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\FOURSE~1.TXT 

306995 

308262 

[none] 

308262 

308262 

[none] 

308262 

308262 

General Tso's Chicken 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\GENERA~1.TXT 

308262 

309610 

[none] 

309610 

309610 

[none] 

309610 

309610 

Girl Scout Cookies 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\GIRLSC~1.TXT 

309610 

310698 

[none] 

310698 

310698 

[none] 

310698 

310698 

Goo Goo Clusters 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\GOOGOO~1.TXT 

310698 

311176 

[none] 

311176 

311176 

[none] 

311176 

311176 

Good Season's Italian Dressing 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\GOODSE~1.TXT 

311176 

311684 

[none] 

311684 

311684 

[none] 

311684 

311684 

Grape Nuts Cereal 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\GRAPEN~1.TXT 

311684 

312319 

[none] 

312319 

312319 

[none] 

312319 

312319 

Gummi Bears 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\GUMMIB~1.TXT 

312319 

312703 

[none] 

312703 

312703 

[none] 

312703 

312703 

Hamburger Helper 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HAMBUR~1.TXT 

312703 

313899 

[none] 

313899 

313899 

[none] 

313899 

313899 

Hardee's Buttermilk Biscuits 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HARDEE~1.TXT 

313899 

314300 

[none] 

314300 

314300 

[none] 

314300 

314300 

Heath Bar Candy 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HEATHB~1.TXT 

314300 

314720 

[none] 

314720 

314720 

[none] 

314720 

314720 

Heinz 57 Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HEINZ5~1.TXT 

314720 

315090 

[none] 

315090 

315090 

[none] 

315090 

315090 

Hershey's Chocolate Syrup 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HERSHE~1.TXT 

315090 

315563 

[none] 

315563 

315563 

[none] 

315563 

315563 

Hidden Valley Ranch Dressing 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HIDDEN~1.TXT 

315563 

316540 

[none] 

316540 

316540 

[none] 

316540 

316540 

Honey Baked Ham 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HONEYB~1.TXT 

316540 

317213 

[none] 

317213 

317213 

[none] 

317213 

317213 

Hooter's Buffalo Chicken Wings 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HOOTER~1.TXT 

317213 

318739 

[none] 

318739 

318739 

[none] 

318739 

318739 

Hostess Cupcakes 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HOSTES~1.TXT 

318739 

322092 

[none] 

322092 

322092 

[none] 

322092 

322092 

Hostess Twinkies 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HOSTES~2.TXT 

322092 

323822 

[none] 

323822 

323822 

[none] 

323822 

323822 

Houlihan's Baked Potato Soup 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HOULIH~1.TXT 

323822 

324945 

[none] 

324945 

324945 

[none] 

324945 

324945 

Howard Johnson's Boston Brown Bread 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\HOWARD~1.TXT 

324945 

325609 

[none] 

325609 

325609 

[none] 

325609 

325609 

IHOP Pancakes 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\IHOPPA~1.TXT 

325609 

326446 

[none] 

326446 

326446 

[none] 

326446 

326446 

In-N-Out Double-Double Hamburger 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\IN-N-O~1.TXT 

326446 

327591 

[none] 

327591 

327591 

[none] 

327591 

327591 

International House Of Coffee Flavored Coffees 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\INTERN~1.TXT 

327591 

329018 

[none] 

329018 

329018 

[none] 

329018 

329018 

Jack-In-The-Box Tacos 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\JACK-I~1.TXT 

329018 

330493 

[none] 

330493 

330493 

[none] 

330493 

330493 

Kahlua 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\KAHLUA.TXT 

330493 

330859 

[none] 

330859 

330859 

[none] 

330859 

330859 

KFC Original Fried Chicken 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\KFCCHIX.TXT 

330859 

331563 

[none] 

331563 

331563 

[none] 

331563 

331563 

KFC Cole Slaw 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\KFCCOLE.TXT 

331563 

332293 

[none] 

332293 

332293 

[none] 

332293 

332293 

KFC Gravy 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\KFCGRA~1.TXT 

332293 

333096 

[none] 

333096 

333096 

[none] 

333096 

333096 

KFC Macaroni Salad 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\KFCMAC~1.TXT 

333096 

333594 

[none] 

333594 

333594 

[none] 

333594 

333594 

King's Hawaiian Bread 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\KING'S~1.TXT 

333594 

334694 

[none] 

334694 

334694 

[none] 

334694 

334694 

Kraft Macaroni and Cheese 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\KRAFTMAC.TXT 

334694 

335790 

[none] 

335790 

335790 

[none] 

335790 

335790 

Kraft Thousand Island Dressing 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\KRAFTT~1.TXT 

335790 

336340 

[none] 

336340 

336340 

[none] 

336340 

336340 

Krispy Kreme Doughnuts 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\KRISPY~1.TXT 

336340 

336882 

[none] 

336882 

336882 

[none] 

336882 

336882 

Krystal's Hamburgers 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\KRYSTA~1.TXT 

336882 

337632 

[none] 

337632 

337632 

[none] 

337632 

337632 

Legal Seafood Clam Chowder 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\LEGALS~1.TXT 

337632 

339232 

[none] 

339232 

339232 

[none] 

339232 

339232 

Lipton's Onion Soup 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\LIPTON~1.TXT 

339232 

339713 

[none] 

339713 

339713 

[none] 

339713 

339713 

Little Caesar's Crazy Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\LITTLE~1.TXT 

339713 

340394 

[none] 

340394 

340394 

[none] 

340394 

340394 

Lowry's Seasoned Salt 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\LOWRY'~1.TXT 

340394 

341160 

[none] 

341160 

341160 

[none] 

341160 

341160 

Luchow's German Potato Salad 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\LUCHOW~1.TXT 

341160 

341868 

[none] 

341868 

341868 

[none] 

341868 

341868 

Lum's Ollieburger 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\LUM'SO~1.TXT 

341868 

342816 

[none] 

342816 

342816 

[none] 

342816 

342816 

Mar's Almond Bar 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\MAR'SA~1.TXT 

342816 

344757 

[none] 

344757 

344757 

[none] 

344757 

344757 

McDonald's Big Mac Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\MCBIG.TXT 

344757 

345426 

[none] 

345426 

345426 

[none] 

345426 

345426 

McDonald's Filet-O-Fish 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\MCFISH.TXT 

345426 

346498 

[none] 

346498 

346498 

[none] 

346498 

346498 

McDonald's Honey Mustard Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\MCHONEY.TXT 

346498 

346680 

[none] 

346680 

346680 

[none] 

346680 

346680 

McDonald's Hot Mustard Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\MCHOT.TXT 

346680 

347047 

[none] 

347047 

347047 

[none] 

347047 

347047 

McDonald's Quarter Pounder 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\MCQUART.TXT 

347047 

348001 

[none] 

348001 

348001 

[none] 

348001 

348001 

McDonald's Sweet and Sour Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\MCSWEET.TXT 

348001 

348911 

[none] 

348911 

348911 

[none] 

348911 

348911 

Miracle Whip 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\MIRACL~1.TXT 

348911 

349692 

[none] 

349692 

349692 

[none] 

349692 

349692 

Nutri-Grain Bars 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\NUTRI-~1.TXT 

349692 

350364 

[none] 

350364 

350364 

[none] 

350364 

350364 

Old Bay Seasoning 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OLDBAY~1.TXT 

350364 

350878 

[none] 

350878 

350878 

[none] 

350878 

350878 

Olive Garden Eggplant Parmigiana 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OLEGG.TXT 

350878 

351742 

[none] 

351742 

351742 

[none] 

351742 

351742 

Olive Garden Fettucine Alfredo 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OLALFR.TXT 

351742 

352143 

[none] 

352143 

352143 

[none] 

352143 

352143 

Olive Garden House Dressing 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OLHOUSE.TXT 

352143 

352559 

[none] 

352559 

352559 

[none] 

352559 

352559 

Olive Garden Pasta e Fagioli 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OLPASTA.TXT 

352559 

353999 

[none] 

353999 

353999 

[none] 

353999 

353999 

Olive Garden Toscana Soup 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OLTOSC.TXT 

353999 

355156 

[none] 

355156 

355156 

[none] 

355156 

355156 

Orange Julius 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\ORANGE~1.TXT 

355156 

355566 

[none] 

355566 

355566 

[none] 

355566 

355566 

Oreo Cookies 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OREOCO~1.TXT 

355566 

356709 

[none] 

356709 

356709 

[none] 

356709 

356709 

Outback Steakhouse Bloomin' Onion 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OUTONION.TXT 

356709 

358257 

[none] 

358257 

358257 

[none] 

358257 

358257 

Outback Steakhouse Aussie Fries 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OUTFRIES.TXT 

358257 

359622 

[none] 

359622 

359622 

[none] 

359622 

359622 

Outback Steakhouse Coconut Shrimp 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OUTSHR~1.TXT 

359622 

360882 

[none] 

360882 

360882 

[none] 

360882 

360882 

Outback Steakhouse Honey Wheat Bushman Bread 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OUTBREAD.TXT 

360882 

363870 

[none] 

363870 

363870 

[none] 

363870 

363870 

Outback Steakhouse Sydney's Sinful Sundae 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\OUTSUN~1.TXT 

363870 

365259 

[none] 

365259 

365259 

[none] 

365259 

365259 

Panda Express Orange Chicken 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\PANDAE~1.TXT 

365259 

367094 

[none] 

367094 

367094 

[none] 

367094 

367094 

Papa John's Garlic Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\PAPAJO~1.TXT 

367094 

367421 

[none] 

367421 

367421 

[none] 

367421 

367421 

Pecan Sandies 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\PECANS~1.TXT 

367421 

368665 

[none] 

368665 

368665 

[none] 

368665 

368665 

Pillsbury Crescent Rolls 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\PILLSB~1.TXT 

368665 

370051 

[none] 

370051 

370051 

[none] 

370051 

370051 

Pizza Hut Creamy Italian Dressing 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\PIZZAD~1.TXT 

370051 

370798 

[none] 

370798 

370798 

[none] 

370798 

370798 

Pizza Hut Original Pan Pizza 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\PIZZAH~2.TXT 

370798 

372676 

[none] 

372676 

372676 

[none] 

372676 

372676 

Pizzaria Uno's Chicago Deep Dish Pizza 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\PIZZAR~1.TXT 

372676 

374965 

[none] 

374965 

374965 

[none] 

374965 

374965 

Planet Hollywood Cap'n Crunch Chicken 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\PLANET~1.TXT 

374965 

376276 

[none] 

376276 

376276 

[none] 

376276 

376276 

Ponderosa's Steak Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\PONDER~1.TXT 

376276 

376638 

[none] 

376638 

376638 

[none] 

376638 

376638 

Popeye's Fried Chicken 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\POPEYE~2.TXT 

376638 

378394 

[none] 

378394 

378394 

[none] 

378394 

378394 

Popeye's Red Beans and Rice 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\POPEYE~1.TXT 

378394 

378827 

[none] 

378827 

378827 

[none] 

378827 

378827 

Red Lobster Cheese Biscuits 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\REDBIS.TXT 

378827 

379568 

[none] 

379568 

379568 

[none] 

379568 

379568 

Red Lobster Creamy Caesar Dressing 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\REDCAE.TXT 

379568 

379954 

[none] 

379954 

379954 

[none] 

379954 

379954 

Red Lobster Tartar Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\REDTAR.TXT 

379954 

380719 

[none] 

380719 

380719 

[none] 

380719 

380719 

Reese's Peanut Butter Cups 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\REESE'~1.TXT 

380719 

381436 

[none] 

381436 

381436 

[none] 

381436 

381436 

Ruby Tuesday Apple Pie 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\RUBYTU~1.TXT 

381436 

383041 

[none] 

383041 

383041 

[none] 

383041 

383041 

Sara Lee Cheesecake 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\SARACH.TXT 

383041 

384379 

[none] 

384379 

384379 

[none] 

384379 

384379 

Sara Lee Poundcake 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\SARALE~1.TXT 

384379 

385449 

[none] 

385449 

385449 

[none] 

385449 

385449 

Sbarro Baked Ziti 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\SBBAKED.TXT 

385449 

386362 

[none] 

386362 

386362 

[none] 

386362 

386362 

Sbarro Tomato Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\SBARRO~1.TXT 

386362 

387140 

[none] 

387140 

387140 

[none] 

387140 

387140 

Shake and Bake 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\SHAKEA~1.TXT 

387140 

387802 

[none] 

387802 

387802 

[none] 

387802 

387802 

Sizzler Cheese Toast 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\SIZZLE~1.TXT 

387802 

388277 

[none] 

388277 

388277 

[none] 

388277 

388277 

Snapple Flavored Ice Teas 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\SNAPPL~1.TXT 

388277 

389633 

[none] 

389633 

389633 

[none] 

389633 

389633 

Snickers Candy Bar 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\SNICKE~1.TXT 

389633 

391334 

[none] 

391334 

391334 

[none] 

391334 

391334 

Soup Nazi's Seafood Bisque 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\SOUPNA~1.TXT 

391334 

393700 

[none] 

393700 

393700 

[none] 

393700 

393700 

Starbuck's Frappuccino 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\STARBU~1.TXT 

393700 

394022 

[none] 

394022 

394022 

[none] 

394022 

394022 

Steak & Ale Hawaiian Chicken 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\STEAK&~1.TXT 

394022 

394689 

[none] 

394689 

394689 

[none] 

394689 

394689 

Stouffer's Macaroni and Cheese 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\STOUFF~1.TXT 

394689 

395444 

[none] 

395444 

395444 

[none] 

395444 

395444 

Swiss Miss Hot Chocolate 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\SWISSM~1.TXT 

395444 

395844 

[none] 

395844 

395844 

[none] 

395844 

395844 

T.G.I. Friday's Jack Daniels Grill Glaze 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\TGIJD~1.TXT 

395844 

397509 

[none] 

397509 

397509 

[none] 

397509 

397509 

T.G.I. Friday's Soy Dressing 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\TGIFRI~1.TXT 

397509 

398075 

[none] 

398075 

398075 

[none] 

398075 

398075 

Taco Bell Crispitos 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\TACCRISP.TXT 

398075 

398874 

[none] 

398874 

398874 

[none] 

398874 

398874 

Taco Bell Enchirito 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\TACENCH.TXT 

398874 

400253 

[none] 

400253 

400253 

[none] 

400253 

400253 

Taco Bell Green Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\TACGREEN.TXT 

400253 

401213 

[none] 

401213 

401213 

[none] 

401213 

401213 

Taco Bell Hot Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\TACHOT.TXT 

401213 

402236 

[none] 

402236 

402236 

[none] 

402236 

402236 

The REAL Neiman Marcus Cookie Recipe 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\THEREA~1.TXT 

402236 

403095 

[none] 

403095 

403095 

[none] 

403095 

403095 

Thomas English Muffins 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\THOMAS~1.TXT 

403095 

404515 

[none] 

404515 

404515 

[none] 

404515 

404515 

Tony Roma's Baby Back Ribs 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\TONRIBS.TXT 

404515 

405314 

[none] 

405314 

405314 

[none] 

405314 

405314 

Tony Roma's Onion Rings 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\TONIONS.TXT 

405314 

406240 

[none] 

406240 

406240 

[none] 

406240 

406240 

Twix Bars 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\TWIXBA~1.TXT 

406240 

407472 

[none] 

407472 

407472 

[none] 

407472 

407472 

Waldorf Hotel's Waldorf Salad 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\WALDOR~1.TXT 

407472 

408642 

[none] 

408642 

408642 

[none] 

408642 

408642 

Wendy's Chili 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\WENDY'~2.TXT 

408642 

409693 

[none] 

409693 

409693 

[none] 

409693 

409693 

Wendy's Frosty 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\WENDY'~1.TXT 

409693 

410035 

[none] 

410035 

410035 

[none] 

410035 

410035 

Wheat Thins 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\WHEATT~1.TXT 

410035 

410862 

[none] 

410862 

410862 

[none] 

410862 

410862 

Wicker's BBQ Sauce 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\WICKER~1.TXT 

410862 

411271 

[none] 

411271 

411271 

[none] 

411271 

411271 

Yoo Hoo 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\YOOHOO~1.TXT 

411271 

411545 

[none] 

411545 

411545 

[none] 

411545 

411545 

York Peppermint Patties 

C:\WINDOWS\DESKTOP\VJJEPU~1\WRITER~1\INSIDE~1\YORKPE~1.TXT 

411545 

413221 

[none] 

413221 

413221 

[none] 

413221 

413221 

#_

jjjj